Chardonnay

2010 Marlborough 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:
Beginning of April 2010
PH: 3.29
TA: 5.6 g/L
Residual Sugar: 2 g/L
Alcohol: 14%

VINEYARD / VINTAGE

Cromwell Basin, Central Otago

WINEMAKING

100% natural ferment (wild yeast)
70% tank fermented

100% handpicked and whole bunch pressed. Once racked, the juice is left to begin fermenting naturally. Thirty percent was drawn off to one year oak while the remainder continued in tank to dryness between the temperatures of 16–18 degrees Celsius. The wine in tank was then moved to used barrels for lees stirring, and maloloactic fermentation which occurred naturally in spring/early summer. Following 11 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, some rich fish meals with butter or cream based sauces. Creamy soft cheese.

Please serve slightly chilled

Archive Tasting Notes

 

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