Why is this Wine so Yummy?
The chardonnay was crushed, pressed and transferred with solids, into tight grain 500L French oak puncheons (20% new) to undergo natural fermentation. It was then left to mature on lees for 11 months, without malolatic fermentation proceeding until bottling in February 2018.
Mornington has firmly established itself as one of the great cool climate regions for Pinot Noir and Chardonnay. Where reaching a vine age and maturity in our wine making that is starting to see us realise just how good both of these varieties can be in Australia.
From boring, oaky, over the top wines, we’re now making wines of great balance, poise, freshness, with supple texture that are just insanely yummy and drinakble.
The Yabby Lake Single Vineyard Chardonnay is crushed and pressed resulting in greater phenolic extraction, good for texture, and, more solids also good for texture and an edge of funk. It’s fermented in largely old puncheons, 500L barrels. They get a little warmer and due to their size result in lower levels of oak extraction. It’s a volume to surface area thing.
The fruit is so well balanced it requires no acid additions. Basically they squish it, chuck it in a barrel and let it wild ferment.