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The Wild Ferment Chardonnay features the use of a natural or "wild yeast"
ferment for all batches of juice, where the juice is encouraged to ferment with
the indigenous yeasts present on the grape skins from the vineyard. The many
individual yeasts each participate in some way to build layers of complexity
and finesse into the wine. Further palate structure is built through extended
lees contact and regular lees stirring. The fine-grained French barriques have
also contributed an additional lift, fragrance and finesse to the wine.
Yalumba Eden Valley Wild Ferment Chardonnay 2006 is pale golden straw in
color with a bright rim. Creamy almond nougat and toasted cashew aromas
are threaded with bright citrus peel and white nectarines. The palate is
brimming with creamy stone-fruit flavors with a crisp lemony brightness, fine
toasty oak nuances and a refreshing finish.
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