1999 Yering Farm Chardonnay

Tasting Note:
The 1999 Chardonnay was barrel fermented, undergoing full malolactic fermentation. Citrus aromas introduce this complex wine, whilst the palate is creamy and full flavoured with French oak overtones. Well balanced, finishing crisp and dry.

Viticulture:
The 1999 vintage experienced a warm, dry summer with late rain in March. Harvest was early April with clean ripe fruit achieved. Scott Henry trellising allows for a more open canopy, with shoot and bunch thinning maintaining a low Chardonnay crop.

Winemaking:
The fruit was hand picked, gently crushed and pressed before cold settling. Fermented in one and two year old French oak at a controlled temperature of 12 - 14 ºC, the wine went through full malolactic with regular stirring of yeast lees over the following 9 months.

Winemaker: Alan Johns
Alcohol: 13.5%
pH: 3.6
Acidity: 6.5 g/l

Back