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.