Fermented naturally, the wine was then raised - on less for 20 months - in old wooden barrels that have previously housed the Caledonia Australis Chardonnay. Pure, cool-climate aromas in the ripe citrus spectrum; an elegant, a lovely textural mid-palate with excellent persistence - this is a lively, as well as fleshy Gippsland Chardonnay that offers sensational value for money.
Again we deviated from our usual approach and ran some wine off to old barrels to finish ferment. The main reason was to have another component to play with at assemblage, given the relatively rushed harvest and narrower than usual harvest window. Most batches finished ferment in 10 to 14 days and the wine was then pressed off to settling tanks for two to three days for malolactic fermentation to begin. Two tanks were kept on skins for a fortnight after ferment. The wines appeared quite concentrated from early on and most of the winemaking after pressing was aimed at preserving elegance and providing a good structure to support the more concentrated flavours. This is probably our ripest style Pinot Noir since 2008 and the wine has less of the beetroot/rhubarb and earthy notes that we frequently have and more of the berry spectrum which lends a lovely juiciness to the wine- Mount Macleod Wines.