Only 2 small words: “barrel fermented” just under the vintage year separate this packaging from Huntington Estate’s other chardonnay. Not that easy to spot if you’re quickly scanning the shelves. Anyways: Barrel work is (mostly?) French and being 2 to 3 year old. 25% wild fermentation. 8 months in barrel: batonnage (lees stirred) weekly. No mention of malolactic fermentation.
Huntington Estate, Barrel Fermented, Chardonnay, Mudgee, 2017
Pale gold, leaves fast running fine legs in the glass. Aromatic sandalwood, peach, floral blossom, fig, lemon citrus and oak derived toasty nuances. Fuller, savoury style: lees and oak complexity provide solid layers of flavour. With an almost creamy, syrupy mid line before the bright finish, the fruit lines run through white stonefruit and bittersweet citrus. Leaves a nutty echo and a touch of alcohol heat takes a little of the shine off.