Fraser Gallop Estate 2006 Chardonnay

This wine has attractive white peach, nectarine, pink grapefruit and lime aromas and will age gracefully and develop nutty complexity over the next eight years.

Winemaker's Notes

The hand harvested bunches were gently whole bunch pressed, then pumped to a stainless steel tank, where the juice was chilled for 24 hours before racking to 64% new Burgundian coopered barrels. The juice in the barrel was allowed to ferment slowly in cool rooms at 18 °C. After the primary fermentation was finished, 30 % of the wine went through Malolactic fermentation to increase the complexity of the wine without compromising the lovely mineral acidity the 2006 vintage gave us in the grapes. This high acidity to begin with will soften out beautifully after the first year in the bottle for those consumers that don't prefer high acidity in their wines.

Colour

An attractive straw green colour with lime green hues reflects the care taken during the fruit handling, whole bunch pressing and subsequent barrel maturation.

Nose

The nose has attractive white peach, nectarine, pink grapefruit and lime aromas, very bright and fresh.

Palate

The palate is lean and zesty, yet intensely flavoured with great length and breadth of taste. It has creaminess in the palate coming from the lees stirring and the malolactic portion giving a subtle butterscotch complexity on the finish. It has the fuller stonefruit flavours such as peach and nectarine underpinned by the leaner fruit flavours of pink grapefruit and lime.

Cellaring

The lovely fresh acidity and firm structure will allow this wine to age gracefully and develop nutty complexity over the next eight years.