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Pressed straight off the skins, and separated free run and pressings juice to treat separately. Juice settled and racked keeping a small amount of solids and cool fermentation initiated in 100% stainless steel using several different selections of wine yeasts. Post ferment different parcels of wine were kept on yeast lees and stirred. Stirring ceasing when desired complexity and palate weight was achieved, then left to settle. The different parcels were then blended; the wine then stabilised, clarified and filtered prior to bottling.
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.