Chapter Three Chardonnay 2010
Region: Central Victoria
Varietal: 100% Chardonnay
Best Consumed: Now - 2014
Acidity: 6.51 TA
Bottled: November 2010
Release Date: January 2011
A rich and textural wine displaying enticing aromas of peach and melon with hints of almonds and toast. The luscious palate exhibits generous fruits and oak made complex with a rich texture of butterscotch with exceptional length and a lovely clean finish. This wine is drinking beautifully now and it will continue to excite those who offer it some time.
The fruit for the Chapter Three Chardonnay was sourced from the
The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. Juice was settled and racked straight into oak barrels, where upon wild yeast initiated fermentation. Barrels were monitored daily and fermentation was complete 12 days, with temperatures reaching 22 degrees. Post fermentation, the barrels were stirred weekly for 8 months adding complexity and texture to the wine. Finally barrels were hand selected to make the final blend, resulting in a complex wine with rich fruit, balanced oak and excellent length.
OAK TREATMENT - 50% New French Oak, 50% 1 Year Old French Oak
Puncheons (500 Litre), with 8 months lees contact and battonage
Wine Harvest Notes
The 2010 growing season was one of the best in many years. Excellent growing conditions made for wine with great elegance and balance. Lower than average yields produced wines of fine quality and a long, slow ripening period provided intense fruit characters in all varieties.
A rich and delicious wine that comes into its own when matched with food.
Think Mediterranean char grilled seafood, Tuscan lemon roast chicken, baked fish with olives and lemons or tuna pasta with capers, chilli and red onion. Enjoy!