The wine is full of peaches and mild tropical fruits on the nose with an underlying savoury layer. Upfront there is an abundance of stone fruit while barrel fermentation has allowed the palate to fill out and deliver a complex wine with creamy cashew and savoury nuances.
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The fruit was pressed to stainless steel tank for a light settling before being transferred to French oak barrels for fermentation. Post fermentation the barrels were stirred weekly before being transferred to tank after 3 months in barrel. The result was a wine with good generosity and texture from barrel fermentation while maintaining nice bright acid lines. No fining required and filtered to barrel.
A late frost in October damaged a number of vineyards in the region. Wily Trout was lucky to escape too much damage with steady slopes protecting the young vines - only 10% of our Chardonnay block was affected. Spring was short and sharp with less than average rainfall. Summer saw some hot periods, which resulted in a fuller bodied Chardonnay. Autumn rain relieved the vines from the summer heat and harvest came off cleanly.