| Sold Out |
Case: 6 bottles
Wow, what a wine! This honestly tastes like $40 - $50 Chardonnay. It's rich, complex, intense and long plus, it has the structure to see it develop in the cellar over the next 5 - 10 years. Awesome stuff.
96 Points - James Halliday
"This is a sumptuously rich chardonnay that keeps its belt tight thanks to all important natural acidity keeping off centre stage, allowing white peach and nectarine to joust with the grapefruit and melon flavours..."
Bright straw in colour with aromas of pears, nougat and flint. The palate has flavours of fresh citrus and figs with zesty finish. The lees stirring has built texture and weight across the palate.
Harvested in the cool hours of the morning and chilled further before some parcels are whole-bunch pressed and others crushed before pressing straight into French oak barriques (30% New oak). Fermentation takes place at cool temperatures with mostly natural yeast. Batonage begins post primary fermentation with partial malo-lactic fermentation. After 8 months barrel maturation to achieve balance, the wine is bottled.
Forest Hill Block, planted 1975 and a small component from our younger Highbury Fields.
Sourced from three sites on the Forest Hill Vineyard. Block 8, Block 9 and Highbury Fields 2.
GROWING AREA & SOILS
Forest Hill, Mount Barker in the Great Southern. Gravel, loams over clay.
Dry Grown, Minimal inputs. Row orientation is North – South
3rd – 11th March 2016.
pH: 3.38, TA: 6.75 g/L, Alcohol: 13.5%
96 Points James Halliday - Gin Gin and Bernard clones 76, 95 and 96, chilled, whole-bunch pressed to French oak (20% new) for a cool, wild yeast fermentation (partial mlf) and 9 months maturation. This is a sumptuously rich chardonnay that keeps its belt tight thanks to all important natural acidity keeping off centre stage, allowing white peach and nectarine to joust with the grapefruit and melon flavours.