The 2023 season was reminiscent of the acclaimed 2018 and 2001 vintages, promising excellent quality. Complex, rich, veils of fruit flavours. Moss Wood's Chardonnay has superb aging capacity. Fastidious viticulture, fermentation & lees ageing in French barriques. There's intense white peach, nectarine and lemon cheesecake. Very complex with subtle notes of nougat, toasted oats, cashew and shortbread in the background. Acidity and phenolics are on point, firm without being aggressive, and interweave with the middle and back palate seamlessly.
All fruit was hand-picked and delivered to the winery, where it was hand-sorted on our vibrating sorting table. The whole bunches were then pressed using our pneumatic membrane press, and the juice was clarified by flotation in stainless steel tank. The clear juice was seeded for primary fermentation in tank for primary and malolactic fermentation then transferred to 228-litre French oak barriques mid fermentation. After fermentation, all barrels were racked and blended in tank, with the finished wine returned to barrels in May 2023. For maturation took 18 months, 49% were new, and the remaining 51% were second and third use.
The 2023 season was reminiscent of the acclaimed 2018 and 2001 vintages, promising excellent quality. Complex, rich, veils of fruit flavours. Moss Wood's Chardonnay has superb aging capacity. Fastidious viticulture, fermentation & lees ageing in French barriques. There's intense white peach, nectarine and lemon cheesecake. Very complex with subtle notes of nougat, toasted oats, cashew and shortbread in the background. Acidity and phenolics are on point, firm without being aggressive, and interweave with the middle and back palate seamlessly.
All fruit was hand-picked and delivered to the winery, where it was hand-sorted on our vibrating sorting table. The whole bunches were then pressed using our pneumatic membrane press, and the juice was clarified by flotation in stainless steel tank. The clear juice was seeded for primary fermentation in tank for primary and malolactic fermentation then transferred to 228-litre French oak barriques mid fermentation. After fermentation, all barrels were racked and blended in tank, with the finished wine returned to barrels in May 2023. For maturation took 18 months, 49% were new, and the remaining 51% were second and third use.
Sale
