Chardonnay has a range of complex aromas on the nose with lovely toasty oak characters, a touch of butterscotch or nuttiness from the malolactic fermentation and yeasty characters from the lees.
These complexities follow through on the palate where the Chardonnay has a lovely mouth feel, soft acid and considerable length. Above all, it has rich, fruit flavours, reminiscent of peaches, which are in balance with the oak.
vintage produced above average yields of excellent quality wine. The winter of 1986 was extremely wet, with rainfall until the end of October. Fortunately for yields, there was little bird damage during the season. The dry spell from November caused no problems as the weather, though dry, was not particularly hot and the vines coped with the conditions really well. Vintage occurred right on schedule with the wines showing intense fruit characters and distinctive fruit flavours.
The Chardonnay was fermented half in stainless steel and half in oak and then left on its yeast lees for nine months in oak during which time it underwent its malolactic fermentation. It was bottled in December and, at present, is quite closed. You will need to let it breathe for an hour or two to get an idea of its full potential.