The 2023 Nanny Goat Vineyard Chardonnay is ripe and complex - aromas of lemon curd, yellow fleshed plum lead out of the glass, followed by almond meal and an exotic mix of fresia and citrus blossom. The palate has a pleasing creaminess, quickly followed by bright tangerine, lemon, white peach, a gentle suggestion of sweet baking spice. A fine line of acidity brings balance and freshness to the mid palate, carrying the core citrus notes towards a long clean finish.
98% of the Chardonnay comes from Van der Mark (Bendigo, Clones 548, Mendoza & 809), and 2% Nanny Goat Queensberry (Clone 15). All fruit is handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (20% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
The 2023 Nanny Goat Vineyard Chardonnay is ripe and complex - aromas of lemon curd, yellow fleshed plum lead out of the glass, followed by almond meal and an exotic mix of fresia and citrus blossom. The palate has a pleasing creaminess, quickly followed by bright tangerine, lemon, white peach, a gentle suggestion of sweet baking spice. A fine line of acidity brings balance and freshness to the mid palate, carrying the core citrus notes towards a long clean finish.
98% of the Chardonnay comes from Van der Mark (Bendigo, Clones 548, Mendoza & 809), and 2% Nanny Goat Queensberry (Clone 15). All fruit is handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (20% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
