The Abercorn Unwooded Chardonnay is a unique style of wine that has developed a cult following in the short time it has been made. The goal is a wine that is fresh, full of flavour, fruit-driven and a great drink.

The old Abercorn vines provide the key to the wine. Intense fruit is automatic and the 2001 allowed for fully ripe fruit harvested at optimum levels.

The season began as wet and cool with Spring diseases particularly troublesome. It was evident early in the season that yields would be low for the second year in a row. The final yield of Chardonnay averaged 3.00 tonnes per hectare, half the long-term averages.

The final ripening months were dry, allowing fruit to get fully ripe. Hot conditions during January meant softer-than-normal acid levels, although flavours remained tight. Harvest date was close to average - March 5. The sugar ripeness was 13.1 Be, with acid levels at 5.2 grams and a pH of 3.55.

In making the wine, the main goal was complexity. The final wine was fermented cold in stainless steel to enhance fruit characters. Several different types of yeast were used and a small portion of the batch was encouraged to undergo malolactic fermentation. Some of the final batch was lees-stirred for several months. For complexity reasons, a small batch was even given some oak.

Extensive tasting trials were conducted to find the blend that was the most complex, interesting and flavoursome wine the tasters could find. The remaining wine was rejected. The result is raw, naked Chardonnay.

The wine is medium bodied with great length and depth of flavour, and a tight structure. The nose is full of fresh peachy and citrus varietal characters with some malolactic fermentation evident. On the palate the wine has a creamy, fresh mouthfeel with excellent length of flavour. Great with seafood, chicken and pasta dishes, or just drink it on its own. A benchmark style.

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