2006 Sandpiper Chardonnay
The colour is light straw. The lifted nose has white peach, delicious apple and cashew
nut oak. This white peach follows through onto the palate along with some custard
apple. The combination of the wine being left on lees and proportion in oak for six
months has resulted in a wine with a creamy mouthfeel. The creaminess and the hint
of spicy oak has given the wine some great length of flavour
Crushed, destemmed and then pressed using a membrane press. Pressings were not
used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept
slow and cool to retain all the natural flavours of the grape. The wine was then racked
and filtered. Bottling took place soon afterwards so the wine was a true expression
of the grape and the terrior from which it was made.
2006 Vintage had a mild and long ripening season. These conditions favoured the accumulation of fruit driven and vibrant wines.
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