2000 Howard Park Chardonnay Tasting Notes

The passage of cyclone Steve across the State in late February of the 2000 vintage produced significant rainfall in the South-West in early March. Fortunately, in the pursuit of a more tightly structured Chardonnay, a significant proportion of our premium vineyards had harvested their fruit in peak condition. The cool growing conditions allowed the grapes to ripen slowly and evenly with better flavour development at lower sugar levels in the grapes and therefore lower alcohol levels in the wines. Select batches of Chardonnay were fermented in about 60% new and 40% one and two year old French barrels. Approximately 25% of the barriques were lees stirred weekly for 10 months, developing savoury textural characters. The remaining barriques were sulphured to preserve their delicate flavour and structure and to restrict the occurrence of malolactic fermentation. The wine was blended in January 2001.

The 2000 Chardonnay combines cool-climate flavours with texture and complexity in a wine that is delicate and subtle. The nose is an enticing combination of floral, citrus, and stone fruit aromas supported by a richer savoury note from lees stirring, with hints of smoky, nutty barrel ferment characters providing background complexity. The seamless palate is both tightly structured and textured with flavours of citrus fruits, honey melon, a savoury mid-palate and lingering grapefruit. Fine acids suggest some potential to develop in the bottle.

This wine should fill out in flavour over the next 5 years after which time secondary age characters should become more noticeable.