Winemaker's Notes:

Straw gold in color, the vibrant aroma of this Chardonnay is of nuts and citrus lead into the palate that is focused and long with good intensity. The flavors are complex filled with cashews and butter combining with malolactic and lees characters to create a creamy palate and long, lingering finish.

Barrel fermentation is important for oak integration and balance in the wine. All French oak barrels are used; one third new, the rest one and two years old. All the fruit for this Chardonnay comes from the oldest 20 year-old blocks, giving additional complexity to the wine. The wine was fermented sur lie for 11 months, with stirring during this period to build structure and allowing malolactic fermentation to occur.

Viticulture:

2004 was a cool throughout the season, with a few heavy rainfalls leading up to harvest, which occurred two weeks later than usual. Flavor development was excellent and the fruit yields in the vineyards were 2.4 tonnes/acre. The fruit was in perfect condition at harvest, with no disease despite the cool season. This Chardonnay is hand picked and chilled before whole bunch pressing in a Bucher press. The juice is settled overnight before it is transferred to barrel for fermentation. No Sulphur dioxide is added before fermentation. In 2004 about 20% of the wine underwent malolactic fermentation.

Reviews:

“ Rating 94.
An elegant wine, seamlessly weaving fruit, oak and lees influences through the melon fruit and creamy cashew flavours. (The word 'Reserve' is on the label from the '05 vintage.) Screwcap. ” — James Halliday, Wine Companion 2008

“ 90 Points. ” — Robert Parker, The Wine Advocate

“ 87 Points.
Bright yellow. Smoky melon and pit fruits on the nose. Sappy and broad, with deep peach and apricot skin flavors, moderate acidity and a late note of smoked meat. Finishes with good cling and ripe pit fruit character. I'd drink this soon. ” — Stephen Tanzer

“ 89 Points.
For the Estate Chardonnay, crop yields were under 2 tons per acre, yielding concentrated flavors of nectarine and citrus. It's all barrel-fermented, so there's a toastiness as well, and a rich, almost pulpy texture that prolongs the mouthwatering finish. Drink now. ” — Wine Enthusiast