Nose
Delicate scent of white field flowers, pear drop essence and citrus oils enriched with minerals, nutmeg spice and caramel.
Palate
A pliable fruit core of citrus, peach and dried pear is moulded around the fine nut -meal texture and crème brulee richness. The wine is finished with a fresh flint/mineral acidity to balance the ripe fruit.
Growing Conditions
Another challenging yet rewarding vintage for the premium, southern grape- growing regions of Western Australia. Winter rainfall was close to the long term average. The growing and ripening seasons, while largely warm and dry were punctuated with rains and windy conditions that did affect set and kept yields low in our Chardonnay clones. The mild end to the season saw all varieties ripen perfectly with high natural acidity and fine fruit structure.
Winemaking
All the individual vineyards that contribute to the Miamup Chardonnay are vinified separately. Each batch is hand-picked at between 12.2 to 12.5ºBe and cooled over night before sorting and whole bunch pressing to extract the free run juice. Fermentation and malo-lactic occurs in a combination of older French oak and tank. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. After 12 months in barrel, the wine is blended to tank and held for 2 months prior to fining and filtration. Bottling occurs in April of the year post the vintage and is released after sufficient bottle maturation.
Appearance
Vibrant green gold.
Food Pairing
Char-grilled marron drizzled with lime infused virgin olive oil.
