Mount Mary aim to make a Yarra Valley Chardonnay with great length, which reaches a balance between richness and elegance. While some techniques are borrowed from the Burgundians, there are some departures from traditional practice in response to local factors, which ensures a unique wine. The most notable of these is that the Mount Mary Chardonnay does not undergo malolactic fermentation, as the local climate leaves the fruit with ideal acidity when it is picked. The Chardonnay is matured in 30% new French oak barriques with the remainder in older barrels and large casks (1500L). The entire production is barrel fermented. Relatively hard pressing is employed to give the wine texture and lees stirring is carried out to add complexity and body. The Chardonnay is matured in barrel for 11 months prior to bottling.[#intro]Positively electric with pinpoint precision and length. Mouthwatering, glorious & will live for decades…[/intro]