2004 had low rainfall in Margaret River, resulting in tiny crops of Chardonnay across the region. Our Chardonnay cropped at a mere 1.5 tonnes per acre.
Our 2004 ‘Chloe’ Reserve Chardonnay was fermented at cool cellar temperature in new French oak barrels, the lees being stirred once a day during primary ferment. Following primary fermentation, the wine was left on lees for 12 months to enhance complexity.
This wine has been bottled with 48mm chateau corks.
This wine has an intense gold colour. The nose bursts with layers of cedary oak, marzipan and orange zest. The palate is layered and complex – this is very Burgundian style of Chardonnay- ready to drink now.