Our 2016 Wilyabrup Chardonnay was fermented entirely in French barrels, and 100% without the addition of yeast. Although this process can be incredibly time consuming, we strongly believe the added complexity in the wine makes the commitment of time worthwhile. Following fermentation, some batches were racked to tank to retain an element of freshness in the blend. In late September the wine was racked together, filtered and bottled.
A very muscular and powerful wine, the nose displays an array of orchard fruits (apricot, peach, nectarine) combined with toasty French oak notes. The palate follows the lead, mirroring the flavours of the nose and finishing with lingering fruit and natural acidity.