The fruit for Grant Burge’s 2010 Barossa Chardonnay comes from various premium sites in the Barossa and Eden Valleys. The wine is cold fermented to preserve the vibrancy and freshness of the fruit characteristics. After fermentation 50% of the wine is allowed to undergo malolactic fermentation. This brings a richness, creaminess and complexity to the wine and enhances the aromatic profile while softening the palate. Blending this wine with a portion that has not undergone this malolactic fermentation prevents the freshness of the fruit characteristics from being overwhelmed and retains the wine’s vibrancy.
You really should have been there………………
There are tastings and then there are tastings and last month we served up the most phenomenal Italian Masterclass in the company of Michael Palij, Master of Wine, who steered us through some of his most recent discoveries (notably a Sardinian quartet which provided all the evidence you need of the revolution taking place in the island’s vineyards and cellars).