Sold out in NZ
Vineyard: Seifried Rabbit Island Vineyard
Date of Harvest: 24 March 2004
Sugar at Harvest: 24.8°Brix
pH of Wine: 3.17
T.A of Wine: 11.3g/L
The Rabbit Island vineyard is stony and silty with a very gravely sub surface. The ground is very 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 juice was fermented in new American and French oak barriques. The wine then underwent malolactic fermentation, following this it remained on the lees. Fortnightly lees stirring for 12 months contributed to a rich doughy weight to the palate.
Rich full flavours with a lovely depth of ripe, slightly buttery citrus passionfruit flavours, a nutty oak and fresh acidity.