This Chardonnay is made in a traditional full-bodied style. It is multifaceted and has been given the full treatment in the winery – 30% new French oak, malolactic fermentation, lees stirring for 12 months and full solids ferment. We aim to cram this wine full of flavour whilst maintaining balance and freshness.
2017 was an exceptional vintage for Chardonnay in Orange. A relatively cool year, it produced wines with great delicacy and elegance.
1991 in stock
Lemon curd, peach and Turkish figs on the nose with a hint of gun-smoke and toasted nuts.
The palate is delicate and balanced. Juicy acid keeps freshness whilst generous fruit & malo builds the mid-palate. Oak tannins support and hold the wine together, leaving a nutty finish.
Fruit averaged from 1000m above sea level.
3 x separate picks in March 2017.
Clones I10V1 & I10V5.
All handpicked into 10kg picking baskets.
Fruit chilled overnight then whole bunch pressed.
Racked to barrel with full solids.
Wild yeast ferment in 225L barriques (38% new French oak)
A higher pressings component than the Black Label Chardonnay.
Full natural malolactic fermentation.
Lees stirred fortnightly for 3 months then monthly after.
12 months maturation.
Racked & blended March 2018.
Settled in tank for a 2nd Winter.
Bottled September 2018