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Moss Wood Ribbon Vale Margaret River Chardonnay 2021

Moss Wood Ribbon Vale Margaret River Chardonnay 2021

HK$384
HK$384
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Fresh primary fruit aromas of lemons, green apples & figs, lifted acidity, rich texture and a touch of tannin on the palate. Stainless steel fermentation.
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TASTING NOTES

COLOUR AND CONDITION:

Light to medium straw hue, with green tints; bright condition.

NOSE:

A nose with a broad array of aromas, including prunes, nectarine, musk, limes, marmalade, roast nuts, vanilla ice-cream and toasty oak. Quite the combination!

PALATE:

The palate is immediately generous, with full body underpinning flavours of limes, peach, apricot and caramel. There is good length and fresh acidity that ensures a zesty lift. The finish has soft tannins and a touch of toasty oak.

CELLARING:

At this stage of the discussion, it’s always a dilemma resolving exactly how long a Chardonnay must be cellared for. Our point is the wine has terrific youthful balance and generosity and can be enjoyed now. However, it will certainly age well but will need at least a decade to show its bottle bouquet. When it does the nose will add layers of buttered toast and the structure of the palate will soften, making it much rounder and even more generous.

PRODUCTION NOTES

Both varieties were hand-picked and delivered to the winery, where the technique was the same for both wines. The fruit was sorted and whole-bunch pressed and the juice was then clarified and seeded with multiple yeast strains for primary fermentation, which commenced in stainless steel tanks, where temperatures were controlled to a maximum of 20°C. At the halfway stage, when the process has slowed, the fermenting must was transferred to barrel and allowed to finish at ambient. All the barrels were 228 litre French oak.

With the 2022 Ribbon Vale Chardonnay, we pushed the new oak component up to 50%. The reason is quite simple. It was clear very early on that the intensity of the fruit aromas was much stronger in ’22 and we felt the wine would carry more new oak without being dominated and are delighted with the result.

Both wines went through full malolactic fermentation and once completed, each batch was blended, dosed with sulphur dioxide and returned barrel.

Oak aging continued until 3rd January 2023, 9 months in total, when both wines were racked and blended in stainless steel tanks. Fining trials were carried out to see if we could improve the tannin balance in the wines but none of the treatments offered improvement. They were then fined with bentonite for protein stability, cold stabilized and sterile filtered and bottled on 13th January 2023.

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