Greenhough Nelson Chardonnay 2017

Greenhough Nelson Chardonnay 2017The nose has great volume with aromas of lemon curd, tangelo and apricot. Depth of mellow fruit on the front palate with excellent balance and integration of elements. Typically, citrus fruits are in evidence though they are riper in character with this vintage and perhaps secondary to melon and yellow fleshed fruits. A little new oak spice and creamy richness from barrel ferment compliments the ripe fruit flavours adding texture and breadth to the

The nose has great volume with aromas of lemon curd, tangelo and apricot. Depth of mellow fruit on the front palate with excellent balance and integration of elements. Typically, citrus fruits are in evidence though they are riper in character with this vintage and perhaps secondary to melon and yellow-fleshed fruits. A little new oak spice and creamy richness from barrel-ferment compliments the ripe fruit flavours adding texture and breadth to the palate. Retaining elegance and mineral acidity throughout.

Spring was mild to cool on the temperature range. These conditions persisted deep enough into the season to affect flowering, resulting in lighter than average yields at harvest. Rainfall during spring was well above normal. Summer months were slightly cooler than the historical average but dry enough that water restrictions were imposed by late February. Cyclone Debbie (early March) brought unseasonal rainfall and ended the dry period. The cooler season with lighter crop load meant that fruit ripened more gradually with harvest beginning about a week later than in recent years. All fruit was harvested prior to the onset of the second cyclone, Cook, in mid-April. What as looking to be a prolonged harvest was in the end compressed and like 2016 logistically challenging. Fifteen months beyond the harvest, these wines look vibrant, aromatically expressive and elegantly balanced - reds and whites alike. This is a very good vintage with lower alcohol strengths.

The grapes for this wine were pressed and briefly settled in tank before racking to barrel. Barrel fermented in French oak (16% new) and inoculated with selected yeast. Maturation took place over 10 months in barrel with minimal stirring of the lees during the first winter. Full malolcatic fermentation completed during time in barrel. Blended and bottled in February 2018. Un-fined and course filtered only.