Goose Bay Tasting Notes

Goose Bay Chardonnay

A full bodied, crisp Chardonnay that will surprise many Kosher wine drinkers with it's deep flavours. Excellent weight and complexity that goes with many types of food.

Vintage Conditions:

The early growing season was dry and warm with a prolonged, dry harvest. These conditions and slow ripening produced good acid balance with mouth filling flavours. Clone: Cl. 15 and Mendoza.

Harvest Date:

Late April 2006.

Vinification:

The grapes are crushed and once pressed the juice is allowed to settle for two days. The juice is then flash pasturized and placed in a tank containing French and American oak. It is fermented very cool (11 C) which takes about 4-6 weeks to complete. Racked off it's rough lee's it is allowed to age for a further nine months. This wine did not go through any malalactic ferment.

Bottling Date:

January 2007.

Alcohol:

13.2%

pH:

3.43

Acid:

6.4 gr./L

Residual Sugar:

3.1 gr./L

Colour:

Brilliant Lemon yellow.

Bouquet:

Tropical fruit with hints of mealiness, fine oak and vanilla,

Palate:

A rich, big wine with Tropical fruit flavours of citrus, pineapple as well as green apples. Fine oak and a touch of vanilla.

Packaging:

12 x 750ml. Diam cork.

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