2007 ESTATE CHARDONNAY
WINEMAKING
The low cropped fruit was pressed to tank for chilling. Following two days cold settling, the juice was racked and warmed, retaining some of the grape solids to add complexity to the wine. Some parcels were allowed to ferment with indigenous yeast, whilst others were inoculated. All fermentation was carried out in barrel with primary fermentation being completed after approximately two weeks. No malolactic fermentation was carried out on this wine and elevage occurred over 11 months in French oak barriques (two thirds) and 500L puncheons (one third), with 40% being new oak.
FRUIT: Hand-picked from our Dixon's Creek vineyard, Yarra Valley, bunch thinned to 2 to 2.5 tonnes per acre.
MADE AT: Yering Station
QUANTITY: 800 Dozen
ALCOHOL: 12.5%
CLOSURE: Screwcap
