Varietal: Y Unwooded Chardonnay
Tasting Date Price: $10.99
Rating: WE 2009 85; WS 2009 87
Alcohol Content: 12.5%
Vineyard Website: click here http://www.yalumba.com/library/YALUCH09.pdf
Visual Aspect: Light and clear
Nose: Peach and lime scents ease into tropical fruit while retaining zestiness on the finish. The aromas are signified by nectarine and grapefruit with hints of nougat and cinnamon.
Palate: Light and crisp with pear and cream flavors riding easily on the polished frame. The palate has layers of grapefruit and nougat flavours. This is a finely textured wine that finishes with crisp acid that leaves a lasting impression of grapefruit sorbet.
Food Pairing: Enjoy with a burger filled with grilled haloumi, grilled eggplant, fresh rocket and hummus. Also suitable for vegans and vegetarians.
Winery Notes: The Yalumba Y Series of quality wines salutes our proud history of viticulture and winemaking in South Australia. Significantly, the individual icons on each label reflect the labours, inventive thinking and aspirations of all at Yalumba.This Unwooded Chardonnay depicts the Cape Barren Goose, a symbol of an endangered species. Over the years, many birds and animals have sought and found refuge in Yalumba’s sanctuary, land dedicated to native wildlife rehabilitation.
WINEMAKING / VITICULTURE
Our Unwooded Chardonnay style is captured by picking the grapes when the flavours are fresh and lively from vineyards bearing Chardonnay fruit with lifted tropical flavours. In 2009 the grapes were harvested early to create a crisp and “food-friendly” wine. Cool processing and fermentation were used to retain the freshness of the grapes, and the wine was allowed some time on its yeast lees after blending to build some richness of flavour.
Pale straw with light green hues, the Yalumba Y Series Unwooded Chardonnay displays aromas of honeydew melon and nashi pear, with hints of grapefruit and pineapple. The palate is silky with flavours of ripe nectarines, guava and grapefruit with a fresh acid finish. Serve with Thai chicken salad or gnocchi with sautéed prawns and a burnt butter sauce.
Good rainfall was recorded during July-August which replenished the sub soil surface moisture which proved invaluable as spring and early summer were one of the driest ever. A good rainfall in December again replenished the soil moisture, which was critical for the survival of the vineyards during the now infamous heatwave of 27th January to 7th February.
Region: South Australia
Winemaker: Andrew La Nauze
Harvested: February & March 2009
Totalacid: 6.2 g/L