The free run was cold settled in tank, racked the following day and fermented at 13 degrees with an aromatic yeast. The pressings were fermented with a yeast that provides greater mouthfeel and body, then transferred with full solids to French barrels. The pressings were stirred once each month for 6 months, so as to break the yeast down and give the wine a creamy, full texture. Both fractions were blended, clarified and filtered prior to bottling in July 2016.
An aroma of freshly cut pineapple, honeysuckle and a touch of vanilla. The palate has flavours of peach, apple, pear, a touch of creamy vanilla, finishing long and clean with a lemony acid. Great with seafood
2019 Chardonnay 2019 - Naughty Nell This Chardonnay has a pale straw colour, with soft...
2018 Chardonnay This year we have added to the Guneemooroo Estate range with our first...
2019 Barrel Fermented Chardonnay White peach, nectarine, honey dew melon and honeysuckle. More complex than...