Our 2003 Chardonnay was picked in mid March and pressed into a small closed fermentor. The wine was then inoculated (yeast was added) before being chilled down to 18 degrees Celcius. During ferment, the lees at the base of the fermentor were stirred to enhance complexity in the wine. Following ferment, the wine remained in tank before bottling to maintain freshness and intensity of fruit.
Our 2003 Chardonnay is green gold in colour. The nose explodes with intense tropical fruit, guava and pineapple. The palate follows with an intense poise and finesse, finishing clean and fresh. A very fresh intense wine and a delight to drink.
This wine was awarded 'Best Unwooded Chardonnay in Western Australia' by Ray Jordan in his 'Guide to West Australian Wine 2003/2004.'
Bottled in Stelvin to maintain freshness.