Mosquito Hill Chardonnay Museum Release 2009 (RRP $31 WM $19.90)

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Harvest
Grapes were handpicked early at B° 11.0, at a tonnage of 19Ha/Ha (1 tonne/acre).

Crush and Pressing
Immediate bag press with addition of sulphur.

Fermentation
The juice was cold settled for 48 hours and then transfered to French oak barriques, 15% of which were new. The juice was inoculated to start fermentation.

Maturation
The wine was left on lees in the barrels and underwent fortnightly topping up and batonnage. The wine remained in barrel for 11 months and then moved to stainless steel tank.

Assemblage
All barrels were assessed and all used in the final blend.

Bottling
Pre bottling sterile filtration undertaken

Finished Wine
The wine is relatively low in alcohol, (11.5%), due to the early picking. It is a citric acid tasting style with fairly subdued fruit character. It has developed very slowly as it has aged and as of August 2014 it remains extremely fresh and belies its 5 years of bottle age.

Comments
After the incredibly rich and high alcohol (15.5%) 2008 Chardonnay we went to the other extreme with the 2009 – producing a Chablis style wine. It is not a strong fruited wine but is very fresh tasting and is a perfect complement to all types of seafood and majority of Asian styled dishes.



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