The chardonnay grapes are pressed in an air bag press before the juice is chilled, settled and inoculated with yeast. After fermentation begins the chardonnay must is transferred to a mixture of new and 1 and 2 year old oak barrels. Fermentation takes place in a cool underground cellar. Our Chardonnay goes through a malolactic fermentation to varying degrees, depending on the season. The wine is left to age on the yeast lees with regular lees stirring to increase the texture of the wine. After around 11 months, the wine is fined and sent to bottle.
The wine is made to be elegant with a good middle palate texture. The Wantirna Estate Isabella also blooms with time in the bottle
Notes sourced from www.eps.com.au/hosted/wantirna/products.html
Country:
Australia
Region:
VIC- Yarra Valley
Variety:
Wine White - Chardonnay
Size:
750mL
