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Vineyard: Seifried Rabbit Island Vineyard
Sugar at Harvest: 23.9°Brix
pH of Wine: 3.52
T.A of Wine: 5.7g/L
Residual Sugar of Wine: Dry (<2g/L)
Vegan Friendly: Yes
Vegetarian Friendly: Yes
The Rabbit Island vineyard is stony and silty with a very gravelly sub surface. The ground is free draining, friable and easy to work, giving a light and intensely varietal crop. The Mendoza clone of Chardonnay, with “hen and chicken” bunches is no exception. The canopy was extensively leaf plucked during the summer while the grapes were developing, allowing light and air movement around the fruit zone and helping to develop the lovely citrus and passionfruit flavours.
The “hen and chicken” berries of the Mendoza clone of Chardonnay give full tropical flavours. The grapes for this Chardonnay were grown adjacent to the winery. The fruit was harvested and brought to the winery where it was immediately pressed and cooled for a 24 hour settling period. Following this the juice was racked and warmed before inoculation. Once the ferment was active it was gravity fed to new one and two year old French barriques. The wine completed primary fermentation in oak before undergoing malolactic fermentation. During these fermentations the barrels were hand stirred every two weeks to build palate weight and structure. Following this the wine was left sitting on its yeast for a further 10 months before being racked from barrique and prepared for bottling.
Our 2012 Aotea Barrique Fermented Chardonnay is luscious and full. Peach, nectarine and shortbread notes fill the nose. The palate has good entry and full bready textural components underlying the fruit notes. The palate is long and flavoursome, complemented by warm, spicy French oak characters.