2005 Kaimira Estate Brightwater Chardonnay
WINE DETAILS
The fruit for this wine was sourced entirely from the estate vineyards in Brightwater. It is 100% hand-picked Mendoza Chardonnay harvested at 23.2° Brix.
The grapes were whole bunch pressed, allowed to settle and the juice transferred to barrels for fermentation. These barrels were all French oak, with 30% being new. A selection of yeast strains were used to ferment the juice to dryness.
After fermentation was complete, the wine was aged on gross lees in barrel for 10 months, with regular lees stirring during the first few months. Around 15% was allowed to follow malolactic fermentation (MLF) in the springtime. The blended wine was then given a light skim milk fining before final filtration and bottling in March 2006.
TASTING NOTES
A focused wine with vibrant natural acidity, concentrated citrus characters and layers of crisp apple, pears and spice. Barrel fermentation and lees stirring have added toasty lemon pie richness and a supple mouthfeel, with the small portion of malolactic fermentation tempering the bright acidity, while still retaining freshness.
AWARDS/RATINGS
86/100 Bob Campbell MW (Home and Entertaining) May 2006. Silver medal, Bragato Wine Awards, August 2006
