As befitting a warm and early harvest, the 2016 Judd Chardonnay underwent only partial malolactic fermentation. To my taste that has helped give this an extra level of freshness, with more layers on show - waxy oak and brioche on the nose, whipped butter and white nectarine on the palate, the finish tight despite the extra alcohol warmth. A full-bodied, yet carefully crafted and contained modern Mornington Chardonnay. Andrew Graham [February 2018, commissioned by TMBT]
Hand picked 9 March 2016. Clone P58 (100%) from the Poplar Block (100%) on our Judd vineyard. Yield 5.35 tonnes/ha (2.2 t/acre, ~32hl/ha).
• 100% whole bunch pressed
• 100% wild yeast fermentation in 17% new French oak barriques
• natural partial (80%) MLF
• bottled unfined after light filtration following 11 months of oak maturation
Food Pairing Notes
Goats cheese and pumpkin salad, with the flavours both fresh but with a roundness to match the wine. Serve at 10–13°C.