Natural ferment using 40% new and 60% old French oak. 8 months on lees with fortnightly stirring. Some parcels through malolactic fermentation. Work it, baby. Work.It.
Di Giorgio Family Wines, Chardonnay, Coonawarra, 2016
Opens up with yeasty, cheesy, nutty barrel notes showing its worked history with pride. Underneath, there’s bran biscuit, marzipan, sesame oil and rich stonefruit. Spicy characters abound the medium-full weight palate, while the savoury ones dominate: popcorn kernel, light yeasty vegemite, milky latte before those stonefruit flavours finally have their voice heard. Finishing relatively tight with good acidity. One for the bigger chardonnay fans.
Wine sample courtesy of DiGiorgio Family Wines