2003 had very little rainfall in Margaret River, resulting in tiny crops of Chardonnay across the region. Our Chardonnay cropped at a mere 1.2 tonnes per acre. Although less wine was produced as a result, what was produced bursts with flavour and intensity.
Our 2003 Reserve Chardonnay was fermented at cool cellar temperature in new French oak barrels, the lees being stirred once a day during ferment. Following primary fermentation, the wine was left on lees for 12 months to enhance complexity.
This wine has an intense green gold colour. The nose bursts with layers of cedery oak and pineapple fruit. The palate follows the nose, huge fruit coming to the fore and carrying the wine through to a long, refined, mineral finish.
James Halliday describes this wine as “fresh, delicate, fine and elegant; gentle citrus and stone fruit with subtle malolactic and barrel ferment inputs; long, clean finish; evolving slowly; 54mm French Chateau cork.