Chardonnay

2008 Central Otago Chardonnay

WINEMAKER’S DESCRIPTION

This wine is about complexity, secondary fruit notes, tactility. It will pique the interests of those that love the more traditional old world styles where discriptives are about structure and complexity.

TECHNICAL NOTES

Harvesting Date:
Mid April 2008
PH: 3.29
TA: 6.2 g/L
Residual Sugar: 2 g/L
Alcohol: 13.5%

VINEYARD / VINTAGE

Cromwell Basin, Lake Dunstan, Central Otago

WINEMAKING

100% natural ferment (wild yeast)
90% tank fermented
100% barrel aged in 90% used oak barriques
100% handpicked and whole bunch pressed. After several days the juice naturally began fermenting. Ten percent was drawn off to one year oak while the remainder continued to dryness between the temperatures of 16 – 18 degrees Celsius. The wine in tank was then moved in to used barrels for lees stirring and maloloactic fermentation. Following 10 months since harvest, the wines were blended together and bottled.

CELLARING

This wine has been made with food and cellaring in mind. The lower pH ensures that this wine will age with grace if left in good care. However, due to the ripe fruit, it can be savoured now.

FOOD MATCH

cheese soufflé, white meats, rich crustacean meals with butter or cream based sauces. Creamy soft cheese.

Please serve slightly chilled

Archive Tasting Notes

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