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The nose is full of fresh fruit, particularly citrus and stone fruit. With notes of butter, brioche and sea salt. The palate is dry with mouth-watering acid and further development of the oak profile with buttered popcorn and tropical fruit. It strikes the perfect balance of weight/mouthfeel from the oak/malolactic fermentation and refreshing/crisp from the acidity, fresh fruit and minerality. The finish lingers.
|Titratable Acidity:||6.8 g/l|
|Volatile Acidity:||0.36 g/l|
|Free S02||36.0 mg.l|
|Total S02||106.0 mg.l|
|Bottling Date:||May 26, 2017|
|Residual Sugar||1.8 g/l|
Our 2016 Chardonnay is a blend of three micro-harvests from our single estate Chardonnay block. Over 3 weeks we conducted these harvest to capture specific attributes in the fruit.
80% was aged 6 months in French oak, of which 55% was new. The last harvest of 20% was aged in stainless streel. 60% of the wine underwent malolactic fermentation. This process enabled us to embrace the beautiful bright acidity while building mouthfeel, complexity and aromatics. The resulting wine is an elegant balance of toasted oak, fresh fruit and minerality, with zesty bright acidity.
John Schreiner "I first tasted this wine shortly after it was bottled in late May, 2017, scoring it 90+. A second bottle tasted nine months later scored 95, a dramatic illustration of how moderate bottle aging benefits a well-made Chardonnay. The complex, layered flavours of this wine were crafted by spreading out the harvest somewhat. More layers were built by aging 80% in French oak (55% new) and 20% in stainless steel. Sixty percent of the wine went through malolactic fermentation. The winery explains: “This process enabled us to embrace the beautiful bright acidity while building mouthfeel, complexity and aromatics.” The result is a delicious and refreshing wine with aromas and flavours of citrus, apple and peach. It dances brightly on the palate, the complete antithesis of those over-oaked, mouth-tiring wines that turned consumers against Chardonnay." 95 Points