Nanny Goat Central Otago Chardonnay 2014
Rich and mouth filling on the entry with suggestions of white grapefruit and orange zest. The mid palate adds lightly toasted cashew and almond nuts with a touch of cream before bright acidity leads you to a crisp, lingering finish.
Servce with Lobster (Crayfish) Risotto.
Handpicked on the 7th April 2014. Whole bunch pressed into stainless steel tank for light settling with no additions. Roughly racked after 12 hours to maintain a higher turbidity. 75% of the juice was inoculated in stainless steel tank with a non-saccharomyces strain of yeast to begin ferment and provide some interesting background characters before being over seeded with a strain of yeast chosen to enhance aromatics and palate weight. The balance was fermented wild in French Oak Puncheons to provide some funky aromatics. 10 months un-sulphured on full yeast lees in second and third fill French oak Puncheons (500L). Stirred regularly to build texture.
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Nanny Goat Central Otago Chardonnay 2014
Nanny Goat Central Otago Chardonnay 2014
Rich and mouth filling on the entry with suggestions of white grapefruit and orange zest. The mid palate adds lightly toasted cashew and almond nuts with a touch of cream before bright acidity leads you to a crisp, lingering finish.
Servce with Lobster (Crayfish) Risotto.
Handpicked on the 7th April 2014. Whole bunch pressed into stainless steel tank for light settling with no additions. Roughly racked after 12 hours to maintain a higher turbidity. 75% of the juice was inoculated in stainless steel tank with a non-saccharomyces strain of yeast to begin ferment and provide some interesting background characters before being over seeded with a strain of yeast chosen to enhance aromatics and palate weight. The balance was fermented wild in French Oak Puncheons to provide some funky aromatics. 10 months un-sulphured on full yeast lees in second and third fill French oak Puncheons (500L). Stirred regularly to build texture.
Original: $89.48
-65%$89.48
$31.32Product Information
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Description
Rich and mouth filling on the entry with suggestions of white grapefruit and orange zest. The mid palate adds lightly toasted cashew and almond nuts with a touch of cream before bright acidity leads you to a crisp, lingering finish.
Servce with Lobster (Crayfish) Risotto.
Handpicked on the 7th April 2014. Whole bunch pressed into stainless steel tank for light settling with no additions. Roughly racked after 12 hours to maintain a higher turbidity. 75% of the juice was inoculated in stainless steel tank with a non-saccharomyces strain of yeast to begin ferment and provide some interesting background characters before being over seeded with a strain of yeast chosen to enhance aromatics and palate weight. The balance was fermented wild in French Oak Puncheons to provide some funky aromatics. 10 months un-sulphured on full yeast lees in second and third fill French oak Puncheons (500L). Stirred regularly to build texture.
