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Fantastic iconic Australian brand that over delivers in every bottle.
| Name: WMM2987 |
| Vintage: 2007 |
| Alcohol: 13% |
| Drink Now Until: 2011 |
| Regions: |
| Winemaker: |
| Oak: |
| Varieties: Chardonnay |
| Foods: Barbecued herb crusted chicken, served with soft polenta and coriander pesto |
| Background: What a vintage. Grape growing regions nationally were
experiencing drought conditions. Adding further to this was
the uncertainty of water availability for irrigation due to
restrictions. In October and November of 2007 there were
predictions of the smallest national harvest since 1998. Water
restrictions eased in December, freeing up water for
irrigation. This ensured strong healthy canopies ideal for
protecting the fruit during the hot months. January and
February were mild, with ideal ripening and picking
temperatures. March arrived and with it brought unseasonal
hot weather. Fifteen days in excess of 35C, fortunately the
majority of the fruit destined for Jacobs Creek Chardonnay
had been picked at its optimum in ideal conditions. Disease
pressure was low throughout the growing season due to the
dry conditions. |
| Colour: Bright, vibrant pale yellow with green hues. |
| Nose: Aromatic and fresh. Stone fruits, honeydew melon and citrus |
| Palate: Intense varietal expression with stone fruit, melon and lemon
flavours that fills the palate. There is a buttery spicy
complexity that compliments the fruit flavours creating a
balanced wine with a soft creamy texture. |
| Highlights: |
| Winery Information: We aim to have a broad flavour spectrum across parcels of
Chardonnay destined for Jacobs Creek Chardonnay. Some
parcels are fresh, lively and grassy others are riper, richer,
melon peach flavours. We achieve this by getting dusty boot
(It is the only way it can be done). Winemakers and
Viticulturists criss-cross this big wide brown land of ours
tasting every parcel of Chardonnay and determining the ideal
harvest date
Extensive resources and logistic management are employed to
ensure that each Chardonnay vineyard is picked at optimal
maturity. The fruit is harvested at night when the ambient
temperature is cooler, then immediately transported to the
winery to be dejuiced ensuring minimal skin contact occurs.
Every effort is taken to reduce phenolic extraction from the
skins, minimising the need for fining. This is reflected in the
wines, which are soft and flavoursome.
As the retention of primary fruit flavours is the main
objective, the juices are clarified and fermented using neutral
wine yeasts. Post fermentation, some of the wines have
extended yeast contact and malolactic fermentation which add
complexity. |
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