|When to drink|
White peach, crushed almonds and orange blossom abound on the nose. The palate is creamy and luscious with an underlying and fine-tuned acidic freshness. The finish features a return of the almond characters in this nutty, mineral and distinctive Bannockburn Chardonnay. Complex yet easily understandable and immensely drinkable.
Various clones of Chardonnay (Mendoza, B95, B548, UCD6) were carefully hand harvested in late March and early April from Cornish Point and The Elms vineyards. The grapes were whole bunch pressed with the juice immediately flowing to barrel by gravity with no settling. Fermentation in French oak (6% new) with indigenous yeasts has produced a wine with considerable complexity. A long and complete indigenous malolactic fermentation with only periodic stirring of the lees (Batonnage), along with 12 months on full lees; has softened the acid for a rich and complex mouthfeel.