A fine and long lasting mousse serves as an initial indication of the quality of this MCC. Glorious honeysuckle aromas are rounded off with some buttered toast flavours gathered from the extended yeast contact.
Vintage
Non-Vintage
Origin
Robertson
Variety
100% Chardonnay
Soil Type
Alluvial soil
Vinification
The grapes were harvested at 18° Balling, chilled to 1° Celsius and cold pressed. Only the first 500 litres were used. Cold fermentation took place at 14° Celsius. The wine matured on the lees for 9 months after fermentation, during which malolactic fermentation (MLF) took place.
Maturation
3 years bottle fermentation
Analysis
Alcohol 12.86%
Residual sugar 6.9 g/l
TA 6.2 g/l
pH 3.46
Residual sugar 6.9 g/l
TA 6.2 g/l
pH 3.46
Food Suggestion
Oysters au natural
Awards
4 stars – Platter 2011
