Mount Majura Chardonnay

Mount Majura’s Chardonnay has always been made to express the vineyard, but with some savouriness from traditional winemaking. Barrel-fermented and stirred on lees for about nine months, the aim is to build complexity and texture. The proportion of new oak has gone down in recent years, (10% in this one). Malolactic fermentation is generally avoided unless it is needed for acid balance; there was none in 2015. As a result, the wines are tighter, fresher and develop better.