Vineyard: Seifried Rabbit Island Vineyard
Sugar at Harvest: 24.0°Brix
Date of Harvest: 2 April 2005
pH of Wine: 3.21
T.A of Wine: 9.2g/L
The Rabbit Island vineyard is stony and silty with a very gravelly subsurface. 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 juice was fermented in new American and French oak barriques. The wine then underwent malolactic fermentation, following this it remained on the lees. Fortnightly barrel stirring by hand during primary and then malolactic fermentations 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 balanced acidity.