A small crop of 1.2 tonnes per acre was hand harvested from our Uley vineyard in the Piccadilly Valley on February 23 at a Baumé of 12.5 degrees, pH 3.20 and titratable acid 8.4 g/L.
Following whole bunch pressing, partially settled juice was transferred to French oak barriques, 40% new. Fermented in oak by indigenous yeasts with malolactic fermentation induced in 60% of barrels. After 10 months in oak, the wine was transferred to tank for stabilisation prior to bottling on 4 February 2016. Alcohol 13.5%.
This is an elegant cool climate Chardonnay with beautifully integrated and balanced citrus and stone fruit characters, toasty oak and natural grape acidity. The palate is rich with great depth and persistence