SOUTHBANK ESTATE - Hawkes Bay, Chardonnay 2007
Gently crushed and pressed to minimise skin contact, the resulting juice was settled overnight at cool temperatures with the aim of taking clean, clear juice to ferment.
The juice was then inoculated with a Burgundian yeast strain before being filled to barrel and tank. Following fermentation the barrel ferment component was aged on its yeast lees for six months with regular battonage. At the end of six months the tank and barrel fermentation components were combined and the wine was given light fining and filtration prior to bottling. 54% fermented and aged in new and seasoned French and American oak for six months.
Lifted, white-fleshed stonefruit combined with vanillin and some nuttiness derived from barrel fermentation in new oak. White-fleshed stonefruit combine with typical barrel ferment nuttiness in a soft textured, creamy palate.
Serve with white meats served with pumpkin mash and garlic roasted vegetables.