Product details

2004 Chardonnay

2004 Chardonnay

2004 Chardonnay

Coonawarra, South Australia

Museum Release

$40 per bottle
    Out of Stock
    James Halliday Wine Companion 2007
    James Halliday Wine Companion 2007
    92 / 100
    Typicially polished Balnaves style; whole bunch-pressed; stone fruit interwoven with quality French oak and partial malolactic inputs.
    August 2006

    Wine Details

    • Region Coonawarra, South Australia
    • Vintage 2004
    • Type White Wine
    • Variety Chardonnay
    • Volume 750ml
    • Alcohol Volume 13%
    • PH

      3.33 g/l

    • Acidity

      6.71 g/l

    • Closure ScrewCap
    • Vineyard Notes

      Vintage 2004 was very late and cool with the vintage intake finishing in the third week of May. Chardonnay fruit was handpicked over three days from the 24th March to the 1st April with baumes ranging between 12.3 and 12.7. All fruit this year was sourced from Balnaves Old block chardonnay (I10/V1 planted in 1987).

    • Winemaking

      Whole bunch pressed juice was barrel fermented on solids in new and one year old Seguin Moreau Chagny barriques and Dargaud and Jaegle Vosges barriques, with 60% of the ferments conducted with AWRI 1375 yeast this year. Malo-lactic fermentation on 60% of the wine and lees contact for ten months preceded bottling in March 2004. 25 barriques of Chardonnay were produced from the 2004 vintage.

    James Halliday Wine Companion 2007
    James Halliday Wine Companion 2007
    92 / 100
    Typicially polished Balnaves style; whole bunch-pressed; stone fruit interwoven with quality French oak and partial malolactic inputs.
    August 2006

    Wine Details

    • Region Coonawarra, South Australia
    • Vintage 2004
    • Type White Wine
    • Variety Chardonnay
    • Volume 750ml
    • Alcohol Volume 13%
    • PH

      3.33 g/l

    • Acidity

      6.71 g/l

    • Closure ScrewCap
    • Vineyard Notes

      Vintage 2004 was very late and cool with the vintage intake finishing in the third week of May. Chardonnay fruit was handpicked over three days from the 24th March to the 1st April with baumes ranging between 12.3 and 12.7. All fruit this year was sourced from Balnaves Old block chardonnay (I10/V1 planted in 1987).

    • Winemaking

      Whole bunch pressed juice was barrel fermented on solids in new and one year old Seguin Moreau Chagny barriques and Dargaud and Jaegle Vosges barriques, with 60% of the ferments conducted with AWRI 1375 yeast this year. Malo-lactic fermentation on 60% of the wine and lees contact for ten months preceded bottling in March 2004. 25 barriques of Chardonnay were produced from the 2004 vintage.