Mount Macleod Chardonnay 2010
To look at just the numbers it could be concluded that 2010 was a warm growing season, but the timing of winds and cold weather were critical in defining the season and thus the wine in this bottle. A cold November let to a slow flowering so fruit was not set until early December. Summer was hot but winds reduced sunlight accumulation and wore out basal leaves by early autumn. This gave the ripening fruit ample access to soft autumn light and enabled us to pick fruit with delicate fruit flavours and lovely structure.
Bright pale lemon
Complex and interesting notes of almond meal and stone fruit blossom combine with intense sur lie characters of hazelnuts and toast
The wine is a textural feast with lots of creaminess, fruit sweetness and galloping citrusy acid combining to create a long and interesting palate.
The crushed and destemed fruit was given three hours of skin contact prior to pressing. The cloudy juice was then lightly settled and then racked to old barrels. Fermentation was allowed to begin naturally but proceed quickly with warmer ambient temperatures leading to a shorter ferment time. The wine was then kept on lees for 20 months with occasional lees stirring. Again, time was take to allow the wine to settle naturally and bottling took place with no fining and minimal filtration.
Price per 6 pack
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