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Winemakers Notes
In 2016 we targeted Delwyn and Doug Bell’s Clone 548 Chardonnay to make our Coopers Gold. The fruit was in beautiful condition and picked ripe. We then freeze concentrated a portion of the juice up to almost 30 Brix. Fermentation was in tank and we stopped the ferment when the acid/sugar/alcohol balance seemed correct. This has given us a residual sugar of just over 100g/L. We made a wine in this style in 2004 and this wine surprised and delighted us by aging gracefully for 10 years. We are hopeful that our 2016 version will behave in a similar fashion!
Analysis
| Alc |
10.5% |
| Acidity |
7.8g/L |
| Res sugar |
100g/L |
| pH |
3.55 |
Tasting Notes
| Colour: |
Pale gold in the glass. Will deepen up with age. |
| Bouquet: |
Peachy-ripe Gisborne chardonnay, along with honey, vanilla and stone-fruit overtones. |
| Palate: |
Super sweet, rich, mouth filling and long. |
Cellaring
As with most dessert wines Coopers Gold will gain further complexity with careful cellaring.
Food Matches
Probably best suited to rich, luscious desserts. A dessert, which included stone fruits, vanilla and honey would certainly match the flavours and aromas. Try Crème Brulee!
Suggested Wine List Description
Super sweet fruit, rich, mouth filling and long on the finish.
Independent Reviewer’s Comment
"A delightful sweet wine displaying marmalade, clover honey, mango and spice aromas on the nose. The palate is attractively sweet and flavoursome, and delivers vibrancy as well as fruit richness, beautifully structured by bright acidity, finishing long and delectable.” Sam Kim
Awards
| 90 Points/41/2 Stars |
Wine Orbit, April 2017 |
| 90 Points/4 Stars |
The Real Review, Feb 2017 |
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Regards,
