2005 Curly Flat Chardonnay

2005 was a strong year for Macedon Ranges with a long extended ripening period.
It also marked some changes in Curly Flat's winemaking. 2005 was the first year to see the use of ‘natural yeast’ fermentation for some of the Chardonnay. (In prior years the Chardonnay was inoculated with one strain of White Burgundy isolated commercial yeast). 40% of the wine was naturally fermented, with 60% inoculated with several White Burgundy yeasts. 2005 was also the first year unwooded Chardonnay (6%) was blended back to the final blend. This has added to the freshness of the wine through the highlighting of the citrus tones.

The oak regime has also reverted to that used for some of the earliest Curly Flat Chardonnays, as winemaker Phillip Moraghan explains, '2005 was the second year we used a dual approach to the use of oak – the majority being inoculated in the usual full barrel fermentation approach, but with 20% partially tank fermented, then transferred to barrel to finish ferment. This was the approach we used with the early Curly Flat Chardonnays (1998 thru 2001) and the swing back for 2005 was done to capture the fruit richness layer that tended to be lost with a 100% barrel ferment approach. It is all a question of balance, and we are still feeling our way – and I think it is in the right direction – but the journey has no end point (thankfully)'.

'AN OUTSTANDING CHARDONNAY & CURLY FLAT'S BEST EFFORT TO DATE!'

An outstanding Chardonnay, displaying an enormous degree of power and refinement. Bright straw colour with pale straw hue. Top note of biscuit, followed by honeycomb, hazelnut and yeast lees – the nose delivers a complex aroma showing outstanding barrel ferment characteristics. The palate is a perfect reflection of the nose. Creamy texture – mouthfilling with layers of hazelnut, nougat and honeycomb over a balanced citrus background. Clean acid finish. Very spicy back palate. Very long aftertaste of nougat, hazelnut and honeycomb.
Cellar 3-4 years (2010-2011)
Alc/Vol: 13.8%