1998 Carramar Estate Chardonnay

Barrel fermented in French and American oak and left on lees for three months. Deep straw pale gold colour. Lifted nose and strong barrel ferment aromas of butterscotch , yeast lees, vanilla and some peach and tropical fruit background. The fruit drops off a little on the palate but is carried by distinct butterscotch, biscuit and yeast lees with almond and toast flavours. Quite nutty with strong acid finish and lingering nutty, yeast aftertaste. Cellar 2-3 years. Good commercial quaffer.