The fruit for this wine comes from our Craighall and Dry River Estate vineyards, each adding their distinctive characteristics to a wine which has grown to show breed and complexity over the last 16 years. It is barrel fermented in barriques and puncheons, and held without racking in the barrels for 10 months before bottling. This wine is a bright straw-lemon with a bouquet of pears, Meyer lemons and Granny Smith apples, framed in a creamy, nutty background with hints of talc. The palate is rounded and transparent, with a long cleansing flavours of crisp apple, pink grapefruit and brulèe. This is a quite a bold wine – a little broader than in the previous two vintages – which I expect to open out over the next few years. It should be drinking quite well from about 2 or 3 years, and for 3 or 4 years beyond this, depending on cellar conditions. Some vintages of our Chardonnay can be quite long-lived (10+ years). A couple of notable older wines we have tasted recently from our own cellars are ’94 and ’97, with the ’93 also still in good shape.
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