They are selected from two vineyards in the Yarra Valley, 'Smedley Lane' and 'Green Stone' and one vineyard in Sunbury called 'Galli Estate'. They are fermented with wild yeasts in stainless-steel tanks, with 10 per cent going through malolactic fermentation. Two-thirds of the wine matured for nine months in old French oak; The rest for twelve months kept in new French oak. Fowles Wines always ferments their wines to zero grams of sugar per litre. Alcohol: 13.2% Abv. Wild yeast with Chardonnay always gives an even more diversified taste and even a bit of funk in the finish adding to the complexities. Upper palate will be particularly creamy
The wine is pale straw with a hint of gold in colour. On the nose are complex aromas of pineapple, white peach, honey toast and subtle oak. Many of those aromas reflect on the palate. This maturation process adds to notes of butterscotch and lemon curd. The finish is crisp with fresh acidity and great length. Quite Burgundian to start and remains Victorian on palate throughout the tasting.
91 Points, James Halliday
"Has more attitude than expected, tangy citrus/grapefruit flavours balanced by nutty/creamy characters ex mlf and new oak."