Chardonnay Viognier 2006

Vintage

Terrific winter and spring rains resulted in the growth of big vine canopies, which were more than able to protect the grapes from the spike in heat that occurred in late January. The post January ripening conditions were almost ideal, with lower than average temperatures and no rain whatsoever.

Winemaking

Picked early at 12.5° Beaumé, the Chardonnay was gently pressed off and the majority fermented in stainless steel to preserve the fresh aromas of citrus fruits and tight acidity and structure. A small component was barrel fermented; some wild ferment; the balance high solids ferment. The Viognier, true to its variety, required longer on the vine for the grapes to reach full flavour, ripeness and texture, and was picked at about 14.0° Beaumé. This component of the wine was fermented in older French barriques.

Tasting Notes

Blending Viognier with Chardonnay works on several fronts. As well as lending terrific aromas and textural characters, the Viognier adds a tropical note to the wine, with hints of fruit blossom and custard apple. The Chardonnay brings grapefruit and white stone fruit to the wine. With a citrus palate, medium weight and a long fresh length and finish, the Battle of Bosworth Chardonnay Viognier shows fruit, not sugar and is tight, without being austere.

Technical Details

Picking Date2nd March 2006/ 4th March 2006 (Chardonnay) 25th March 2006 (Viognier)
pH Level3.33
Total Acidity7.35g/L
Alc/Vol13.2%
Bottling Date16th August 2006

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