This is a classically styled cool climate Chardonnay with restrained elegant citrus fruit given a lift by some creamy oak treatment. A damn fine wine for a damn fine price.
Colour: Pale straw yellow.
Aroma: An expressive aroma of nectarine, fig and toasty vanillin oak.
Palate: A smooth and linear palate with fresh honeydew melon and citrus acidity. Creamy cashew nut lees complexity from batonnage and a long and refreshing textural finish from barrel fermentation and maturation completes the palate.
Peak Drinking: 2015 - 2020.
Recommended Food Pairing: Asian greens and pork fillet stir fry.
Growing Conditions: After a hot and dry spring/summer, there were significant rain events for Tumbarumba in February and March which lead to botrytis disease pressure building in lesser quality vineyards. Well managed Chardonnay escaped any disease and remained clean throughout ripening and was picked at optimum ripeness. Cold conditions in spring did impact fruit set leading to lower than average yields. Easterly facing slopes which were sheltered and elevated performed well with intense fruit flavours and retaining the typically high natural acidity of the region.
Vinification/Maturation: Individual parcels of Chardonnay were machine and handpicked based on flavour ripeness and style. These parcels were delivered to the Hanwood Estate winery where they were gently crushed or whole bunch pressed to ensure minimal colour and phenolic extraction. Some batches were pressed direct to barrel, others were quickly settled keeping light press solids for texture and palate weight. A warm natural and inoculated fermentation in barrel was utilised for added complexity. The wines were then left on natural yeast lees with batonnage as required for a further 8 months to build texture and complexity; the wine was then blended, gently fined and bottled.