2001 Yering Farm Chardonnay

Tasting Note:
Complex nose with peach/nectarine fruit, nutty oak and creamy lees complexity. Palate is beautifully balanced with tight acid and complex oatmeal/honeycomb flavours.

Viticulture:
Grown on Scott Henry trellising for maximum sun exposure and to control vigor. The 2001 vintage produced low yields and extended ripening period to give the fruit intense flavour. Over a two-week period selected parcels of fruit were handpicked.

Winemaking:
The fruit was handpicked, gently crushed and pressed before cold settling. Barrel fermented in one and two-year old French oak at a controlled temperature of 12 - 18 degrees Celsius, the Chardonnay went through full malolactic with regular stirring of yeast lees over the following 9 months.

Winemaker: Alan John
Alcohol: 12.7%
pH: 3.45
Acidity: 8.0 g/l

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