2002 was an extremely low yielding year, resulting in one of our smallest crops of Chardonnay across the region. Our Chardonnay cropped at a mere 0.8 tonnes per acre.
Our 2002 ‘Chloe’ Reserve Chardonnay was fermented at cool cellar temperature in new French oak barrels, the lees being stirred once a day during ferment. Following primary fermentation, the wine was left on lees for 12 months to enhance complexity.
Tasing Note January 2009.
This wine shows struck flint, nectarine and white spice on the nose.
The palate is rich with good length, starting to reveal developing Burgundian characters.
Drink Now – 2012