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
The 2012 Margaret River vintage was without significant weather events such as heat spikes or summer rains. Diurnal temperature variations were below average which meant the nights remained warmish. The strong maritime cooling influences and retained soil moisture allowed the vines to maintain strong canopies until harvest.
While the characteristic afternoon southerly winds appeared less grating, the lack of humidity and warm conditions keep disease pressure low and vine function high.
The wines produced from the 2012 vintage are full of ripe fruit flavours, bright acidity and supple tannins.
2012 will be an excellent vintage with Cabernet Sauvignon, Sauvignon Blanc and Chardonnay the pick of the varieties.
Winemaking
All the individual vineyards that contribute to the Miamup Chardonnay are vinified separately. Each batch is hand-picked at between 12.2 to 12.5 ºBe 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.
