The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
All the fruit was hand harvested and delivered to the winery for whole bunch pressing. The juice was drained and racked to stainless steel tanks, where it settled for 48 hours. Pressings were kept separate and racked to stainless steel, where they were fined and settled. The clear juice from each batch, including the pressings, was then seeded with pure yeast culture and racked into French barriques for fermentation which was controlled at 18°C. Once primary fermentation was completed, malolactic fermentation then proceeded to 30% completion. After this, all batches were blended and the finished wine was returned to barrel, with its fermentation lees, in the end accruing 17 months in oak. At this point it was racked from barrels, fined with bentonite and isinglass and then sterile filtered and bottled on 27th September 2011.
Chardonnay starts it’s life with significant complexity and so is a very interesting young wine to drink. However, this does not preclude it from improving further with cellaring. Over the next 10 years the aging process will introduce more complexity to the nose as the fruit aromas are enhanced by new toasty and nutty characters. At the same time, the palate will slowly soften, leaving it with a sweeter, longer feel. This is our minimum cellaring recommendation and we commend the wine for at least 20 years keeping to see it at full development.