2015 Robert Bowen Margaret River Chardonnay
After being transported to the winery the grapes were placed in a cool room overnight to chill the fruit further prior to whole bunch pressing the following morning. The juice had flavours of nectarine, melon and mineral acidity. I sent the unsettled juice direct to barrel with the barrels 50% new and 50% second use. Indigenous yeast was allowed to initiate primary fermentation followed by malo-lactic fermentation in most barrels. After minimal handing and 11 months in oak. The wine was bottled in February 2016.
‘It has a rich, complex nose, showing white nectarine, melon, with just a touch of natural yeast funk. This wine is unashamedly rich in toasted oak complexity; however the intensity of fruit flavours balances the wine between the oak and the further complexities introduced via yeast lees stirring and MLF. It has a rich textural palate with great length of flavour and a crisp acid finish. It is a wine that I have been wanting to make this way for many years, it will age beautifully with careful cellaring. I am proud to present this limited production to you.’ Rob.