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.
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.
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.
|Picking Date||2nd March 2006/ 4th March 2006 (Chardonnay) 25th March 2006 (Viognier)|
|Bottling Date||16th August 2006|
- The Sunday Age Magazine 'Uncorked' June 2007 Sally Gudgeon and Ralph Kyte-Powell
- Independent Weekly Philip White March 2007
- Advertiser Newspaper 'Taste' Tony Love February 2007
- Taste Food and Wines 2007 Matthew Jukes and Tyson Stelzer