NO LONGER AVAILABLE

The wine was produced from a two-hectare planting of Chardonnay on grey clay-loam soils at Tarraford Vineyard, situated between Yarra Glen and Healesville. The "Bernard" clones from the Côte d'Or are planted alongside our traditional Penfolds P58 clone, contributing complexity and palate length to the resulting wine. The vineyard is owned by Chris and Anna Long, and managed by Greg Liney.

The warm, very sunny 2000 season provided near-ideal conditions for viticulture, promoting optimum flavour at good sugar levels in Chardonnay, while allowing the retention of adequate natural acidity. The grapes were hand-harvested in excellent condition in mid-March 2000.

The wine was made by classical, French-inspired techniques. The grapes were whole-bunch pressed and after brief settling, the cloudy juice was transferred to French barrels for fermentation. Burgundy strain CY3079 and indigenous yeast were used for the primary fermentation, which took place predominantly in small oak, but also for the first time in a new 800-litre demi-muid from Tonnellerie Rousseau in Burgundy. The total new oak component was close to 25%. Malolactic fermentation was allowed to occur spontaneously in around 30% of the barrels, all older oak. The wine remained on yeast lees, with occasional stirring, for a total of 16 months, before being racked to tank, fined, clarified and allowed to settle bright in tank before filtration and bottling took place in October 2001.

Appearance:			Brilliant pale lemon in colour.
Nose:			Intense and very complex, with distinct "Old-World" overtones. Fine lemon, apple and pear fruit aromas are supported by mineral elements, hints of almond and hazelnut meal, and rich gamey characters - described by some as "ducks' guts", though perhaps more modestly termed meaty or savoury.
Palate:			Sleek and fine on the palate, displaying flavours in harmony with the aromas, framed within a long, even palate structure. Winemaking influences are well- balanced with fruit flavours, the creamy yeast-lees and MLF characters fill the mid- palate, and the wine finishes with clean acidity and a subtle, savoury firmness.