Tuesday, April 22, 2008

Yabby Lake
Yabby Lake Level 4206 Bourke St Melbourne VIC 3000 Telephone: +61 3 9251 5375 Facsimile: +61 3 9639 1540
Winemaking and wine

Pinot Noir 2005
The 2005 Pinot Noir is a blend of MV6, Pommard and 115 Clones. MV6 and Pommard are chosen for their structure and complexity whilst 115 is selected for the layers of elegance it imparts on the final blend.

The fruit was hand picked, destemmed and gently crushed into open fermenters for a 3-4 days cold soak. After yeast inoculation the temperature of fermentation peaked at 32Âșc during which time the must was plunged up to 3 times per day. The wine was pressed after seven days post ferment maceration into barrel (33% new Troncais and Allier barriques) for Malo lactic fermentation and ageing. It was racked once in the spring and once after the following vintage for bottling.

This wine exhibits a great depth of colour. Ripe plums, dark berries and spice with nuances of oak contribute to the distinctive aromas of this wine. The palate displays flavours of blackberries and cherries complimented by subtle oak. The wine has excellent weight and balance with lush rich flavours. The well integrated oak and acid are balanced by a sweet middle palate and a lingering finish. This Pinot Noir will age gracefully for up to seven years under ideal storage conditions.

Pinot Noir Technical Details: Growing Region Mornington Peninsula Grape Variety Pinot Noir 100% Alcohol 14% Acidity 6.5 g/l pH 3.42 Aging 13 months in French oak
Chardonnay 2005The 2005 Yabby Lake Chardonnay is a blend of six clones (I10V1, P58, Mendoza, Dijon 76, 95 & 96). It exhibits a distinctive style reflecting the warm vineyard site and skill of the winemakers.

The fruit was hand selected and gently whole bunch pressed in small batches before it was left to settle overnight. The partially clarified juice was then pumped into barrels for fermentation. French oak barrels were used from the Voges and Allier regions (33% new). Fermentation lasted up to three weeks. The barrels were then stirred every second week for seven months. The wine was aged on yeast lees for 10 months and then racked, blended and bottled in February 2006.
Green straw in colour the wine displays citrus, melon and peach aromas combined with yeast influences and a subtle hint of oak. The palate is dominated by citrus flavours that are complimented with subtle oak, yeast and honey. The wine is elegantly structured with a medium body and a persistent crisp finish. An ideal compliment to food, this wine will age gracefully for up to five years under ideal storage conditions.

Chardonnay Technical Details: Growing Region Mornington Peninsula Grape Variety Chardonnay 100% Alcohol 13.5% Acidity 7.1g/l pH 3.14 Aging 10 months in French oak http://www.yabbylake.com

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