Our flying fish Chardonnay opens with lifted citrus, fig and creamy lees
The pure and intense palate is full of bright citrus and stonefuit flavours. Bright
and focused acidity leaves this wine with impeccable line and length of flavour.
Sourced from several vineyards, in the Wilyabrup and Carbunup sub regions of Margaret
River, our 2016 Flying Fish Cove Chardonnay is a premium style that allows for maximum
Gin-Gin and clone 95 Chardonnay is hand and machine harvested, before being
transported to the winery. Hand-picked fruit is chilled for a further 12 hours before
processing. The machine harvested fraction is processed on arrival to the winery.
Processing at low temperatures ensures maximum retention of aroma and flavour
components in this wine.
A portion of the hand- picked fruit is pumped to older white barrels for a barrel
A slow and tempered yeast fermentation follows for approx. 10-14 days. Fermentation
temperatures are regulated between 12-15 degrees Celsius for the tank fermented
fraction and 15-20 degrees for the barrel fermented product.
For two months following fermentation, the tank and barrels are regularly stirred on-lees
to breed further texture and complexity into the wine.
After 9 months of careful barrel and tank maturation the Chardonnay was blended and
a light fining and filtration was performed prior to bottling.