Fruit was whole bunch pressed and fermented in barrel using wild yeast strains. Bâttonage was used over a 2 month period. 15% was allowed to undergo malolactic fermentation to provide textural complexity.
Ageing: Matured for 9 months in oak.
Barrels: French oak barrels, 50% new and 50% second use.
A delicately floral bouquet with lemon blossom and summer white peach supported by toasted almond and biscotti. On the palate the beautiful fruit is showing all the power of Wilyabrup Chardonnay. This 2015 vintage is rich and luscious but with a pert natural acidity – the texture never slowing the palate down. Ripe lemon is prominent; there are also dried apricot and salty cashew nut characters with a fine minerality throughout. Fine grain French oak is flawlessly integrated and balanced, in line with the winery extended bottle aging regime.
Cellaring Potential: 8-10 years
Serving Temperature: 12-14°C
Food Pairing: Mushroom and goats cheese risotto or Asian glazed salmon.