2016 10X Chardonnay
Wine Specs
Vintage
2016
Varietal
Chardonnay
Region
Mornington Peninsula
Harvest Date
27 February-8 March 2016
Sugar At Harvest
22.4-23.2° Brix (12.4-12.9° Baumé)
TA (finished)
5.4 g/l
pH (finished)
3.36
Aging
9 months in 10% new French oak barriques
Fermentation
Wild yeast
Bottling Date
17 January 2017
Residual Sugar
Dry (1.4 g/l)
Best drinking
2017-2025
Alcohol %
14.0

2016 10X Chardonnay

Our 10X wines are designed as easy drinking examples of what the Mornington Peninsula can produce. They may have been picked from younger vines or at slightly different times to achieve slightly different characteristics and, as a general rule, they see less new oak and spend less time in oak during maturation.

The end result is more approachable, more accessible and more immediately rewarding; the wines have a delicious freshness and clarity. 

In Stock
Add To Carton
$30.00
 
SKU: 1610XCH
Add To Carton
$180.00
/ Case of 6
 

[A 10% discount applies to purchases of 12 or more bottles of this wine, or a mixed case of 12 or more bottles of Estate and/or 10X wines]

Download  data file and tasting note

Back vintages of this wine - 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004,  2003, 2002, 2001, 2000

Wine Profile
Tasting Notes
Immediately a bouquet of tropical fruits leaps out of the glass. Melon and young pineapple underlined by ripe citrus fruits, to mention only a few. On the palate sweet peach is rounded out by a soft, creamy acidity. Oak plays a role here too with oatmeal and vanilla forming a comforting embrace around the wine. A textbook expression of Mornington Peninsula Chardonnay.
Production Notes
Hand picked 27 February-8 March 2016. Clones P58 (85%), 95 (7%) and 96 (7%) from our Osborn (50%), Kentucky (32%) and McCutcheon (18%) vineyards. Yield 4.55 tonnes/ha (1.8 t/acre, ~27.3hl/ha).
Winemaker Notes
Grapes hand-harvested from late February to early March, whole bunch pressed and the unsettled juice was transferred to 10% new French oak barriques. Fermentation by indigenous yeasts preceded a complete malolactic fermentation in spring and regular stirring of lees was carried out over a 9 month barrel maturation. Bottled unfined after filtration.
Food Pairing Notes
Dégustation match - Red Hill Somers Soft goats' cheese with quince. Serve at 7–10°C.
Production
743 dozen
Vintage Notes
2016

After a very cold winter, the 2016 growing season had the highest average maximum temperature (23ºC v 21.8ºC avg), earliest flowering (10 days earlier than average) and harvest dates(23 days earlier than average) on record, lowest growing season rainfall (211mm v 348mm avg) and shortest hang time (budburst-harvest; 21 days shorter than average). The result was a dry and warm vintage with good yields.

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