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Compared to 2006 and 2007, 2008 was a cooler and wetter vintage. However, careful vineyard management has ensured that the flavour intensity has been preserved, along with the advantages of a more even ripening.
Evans & Tate Chardonnay was harvested during the cool of the night to ensure the fresh, crisp fruit flavours were preserved. Following destemming, the grapes were gently pressed and a portion of the juice was continuously tasted to ensure the finest quality was used in the blend.
Rich, mouthfilling Chardonnay flavours with fresh natural acidity that gives great length to the wine. Lovely texture and integration.
The Kooyong Farrago Chardonnay was whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new).
Pale straw colour,Tight and bright, with crisp lemon and grapefruit notes on the nose. On the palate there is a very attractive tension to the wine, with a seam of crisp acid, and a range of restrained fruit and minerally flavours. River pebbles, cumquat, bay leaves, white peach, green apples, and honeydew melon are a few that come to mind, and there is just a touch of creaminess to the mid-palate that offsets the tautness. A very strong and pure expression of Farrago.
On arrival at the winery the grapes were gently pressed. The juice was clarified to leave a small amount of solids and ferment. Post ferment, the wine was stirred on yeast lees for several months to promote yeast autolysis resulting in the creamy, soft mouthfeel of the wine.
White peach, citrus and melon aromas overlay yeasty, creamy notes typical of cool-climate Chardonnay. The crisp citrus backbone supports ripe melon flavours in the mouth. The textured, soft mouth-feel and hint of oak add weight and length to the palate.