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Balnaves Chardonnay 2017 | Shop For Wine | Buy Over 10,000 World Wines Direct Online

Balnaves Chardonnay 2017

Vintage 2017 was cool and produced fine, lemon-citrus Chardonnay fruit. The grapes were handpicked early on the 9th March with a Baume of 11.8. Whole bunch-pressed juice was barrel-fermented on solids in new (25%) and seasoned Louis Latour Burgundy barriques. Half of the must was fermented with wild yeast, the other half with AWRI 1375 yeast. Lees contact for 11 months preceded bottling in Marc...



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Brand Name
Balnaves
Country
AUSTRALIA
Style
White Wine
Region
Coonawarra, SA
Varietal
Chardonnay
Size
750 mL Bottle

Product Description

Vintage 2017 was cool and produced fine, lemon-citrus Chardonnay fruit. The grapes were handpicked early on the 9th March with a Baume of 11.8. Whole bunch-pressed juice was barrel-fermented on solids in new (25%) and seasoned Louis Latour Burgundy barriques. Half of the must was fermented with wild yeast, the other half with AWRI 1375 yeast. Lees contact for 11 months preceded bottling in March 2018. 15 barriques were produced from this vintage.

REVUES ON SOME PREVIOUS VINTAGES

"This winery is a family affair with Pete Balnaves running the vineyards and Kirsty the marketing, while their father, Doug, is the founder. Only the winemaker is a ring-in: Peter Bissell, who tells us on the back label what yeasts he used to ferment the juice! The colour is light yellow, the bouquet a complex amalgam of roasted hazelnut, honey and cashew, with some creamy yeast lees notes. These are joined by stone-fruit flavours and hints of nougat on the palate. It's rich and multi-layered, with freshness, harmony and vitality. An outstanding chardonnay. 13 per cent alcohol."
95 Points Huon Hooke, Good Living

Vintage 2012 has produced rich lemon curd Chardonnay fruit, which was handpicked, historically early, on the 20th-21st February with baumes 11.9-12.6. Whole bunch pressed juice was barrel fermented on solids in new (31%) and one year old Louis Latour and Seguin Moreau Chagny barriques, with 31% of the ferments being Torulaspora Delbrueckii and the balance AWRI 1375 yeast. Lees contact for eleven months preceded bottling in March 2013.

 

 

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