Dicey Bannockburn Central Otago Chardonnay 2021
Stonefruit, citrus and brioche on the nose with a rich & textured layered palate.
2021 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
Harvested in two tranches from the Inlet vineyard: the first (clone 548) was whole bunch pressed straight to barrel. The second (B95 and 809 clones) was foot trodden left overnight then whole bunch pressed straight to barrel. Fermented with indigenous yeast, barrels were stirred weekly post malolactic fermentation occurring. 16% new oak. Bottled unfined, filtered in March 2022.
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Dicey Bannockburn Central Otago Chardonnay 2021
Dicey Bannockburn Central Otago Chardonnay 2021
Stonefruit, citrus and brioche on the nose with a rich & textured layered palate.
2021 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
Harvested in two tranches from the Inlet vineyard: the first (clone 548) was whole bunch pressed straight to barrel. The second (B95 and 809 clones) was foot trodden left overnight then whole bunch pressed straight to barrel. Fermented with indigenous yeast, barrels were stirred weekly post malolactic fermentation occurring. 16% new oak. Bottled unfined, filtered in March 2022.
Product Information
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Shipping & Returns
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Description
Stonefruit, citrus and brioche on the nose with a rich & textured layered palate.
2021 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
Harvested in two tranches from the Inlet vineyard: the first (clone 548) was whole bunch pressed straight to barrel. The second (B95 and 809 clones) was foot trodden left overnight then whole bunch pressed straight to barrel. Fermented with indigenous yeast, barrels were stirred weekly post malolactic fermentation occurring. 16% new oak. Bottled unfined, filtered in March 2022.
