Chardonnay

Bloodwood Chardonnay is sourced from the winery's original Chardonnay vines, planted in the 1980s at Orange in New South Wales's Central Ranges.

The fruit is handpicked and whole bunch pressed. After settling overnight, the juice is racked for fermentation in a mix of old oak barrels and stainless steel tanks.

At sugar dryness, both the barrel and tank fermented parcels are sulphured to inhibit malolactic fermentation. They spend six months in the winery's cool maturation cellar on fine lees, stirred only if strictly necessary.

Bench trials determine the final blend. The wine is then cold stabilized, protein fined and sterile filtered prior to bottling.

Golden green, Bloodwood Chardonnay is a crisp, refreshing wine with fleshy stone fruit flavours and flinty minerality. Cellaring potential is five years.