The grapes for this wine were picked at optimum ripeness but with a little more acid than usual. This has resulted in a very balanced wine, ripe stone fruit flavours and now with considerable bottle development. Barrel fermentation took place in new French oak for around 7 months with regular stiring of the “lees” to promote the yeasty characters. Deep, rich colour and long palate are highlights of this classic wine. Aged now for 14 years it is in remarkable condition for an Australian Chardonnay.
Mornington Peninsula Chardonnay has a richness and acid balance not generally seen in Australian Chardonnays and is a great example of the style.
88 points James Halliday Wine Companion – 2006