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.
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