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Yabby Lake,Single Vineyard Chardonnay 2015
Defined by its citrus blossom aromatic lift and precise long, lingering finish. Characteristic pristine, pure and intense aroma. The palate is poised and complex. Tightly wound together with a precise minerality, the wine has beautiful line and length.
Each parcel of chardonnay was carefully handpicked between 26 February - 2 March, in pristine condition. Every parcel was handled separately in the winery, with minimal intervention. The chardonnay was whole bunch pressed and�transferred�with solids, into tight grain 500L French oak puncheons (20% new) to undergo natural fermentation. It was then left to mature on lees for 11 months, without malolactic fermentation proceeding until bottling in late January�
Yabby Lake was created in 1998 by the Kirby family, engaging talented chief winemaker and general manager Tom Carson to oversee and develop wine making and business operations. Careful site selection and an unyielding pursuit of quality have quickly elevated Yabby Lake into an upper echelon of producers in the region. The �Godfather of modern Pinot Noir�, Larry McKenna, was also instrumental in the early consultation and establishment phases of Yabby Lake. Yabby Lake Location Yabby Lake is located in the Moorooduc sub-region of Victoria�s Mornington Peninsula wine growing region. The first vineyards were planted at Red Hill. Yabby Lake Wine Styles Yabby Lake produces premium wines from the Mornington Peninsula wine-growing region, with a focus on Chardonnay and Pinot Noir. The wines have a nod in the direction of the wines of Burgundy in France, but do still show unashamed bright Australian fruit flavours and textures. A Shiraz and Pinot Gris is also produced. Yabby Lake Brands Yabby Lake is the core brand but there is an association with Heathcote Estate from Heathcote, and the Red Claw and Cooralook wine ranges. Yabby Lake Winery A state of the art winery employs modern technique to carefully sorted and selected fruit. Though high technology comes into play, a reverence for old world wine making allows the fruit to express itself in more natural terms. Minimal intervention and winemaking edifice are secondary to quality fruit.
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