Marri Wood Museum Release Chenin Blanc 2009 (6 Bottles) Yallingup

$312.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

Made in 2009 by Bob Cartwright, we wanted this museum release Chenin Blanc to be suitable for extended ageing. Carefully hand-picked and sorted, the grapes went through natural fermentation in large format, old oak vessels. Regular batonnage over many months helped encourage the complex fruit and spice characteristics, and resulted in a wine that even in its youth went beyond the simple purity of a tank fermented wine.

12 years later, this wine is suitable for further cellaring, but also drinking beautifully now. The nose is still extremely fresh with notes of crisp apples and sweet hay. Showcasing Chenin Blanc’s naturally high acid profile, the palate is complex and textured, with green apples, coriander spice and marzipan. The acid structure is elegant and mouth-watering, leading into a lingering finish.

GOLD – Australian Chenin Blanc Challenge 2021 – this brings together the best Australian Chenin Blanc to celebrate, improve and encourage the quality and diversity of Chenin Blanc wines.

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Description

About Marri Wood Park Wines

Marri Wood Park is a boutique family run and owned, Demeter certified biodynamic vineyard. Established 1992 in Yallingup, Western Australia, located on Caves Road, a stone throw from Smiths Beach.

Our biodynamic philosophy utilises sustainable, chemical free practices. Applying the timing and movement of celestial objects to predicate pruning, live animal fertilising, and picking; complementing our natural and introduced bio-diversity as an ecologically beneficial approach to farming.

Sixteen acres and ten-thousand vines comprising cabernet sauvignon, sauvignon blanc, chenin blanc, semillon and a terroir of sandy gravelly loam on limestone bedrock. No irrigation; made possible by the dewy, cooling breeze which rolls off the Southern Indian Ocean in conjunction with gentle north facing slopes, undulating topography and well-established roots of our 28-year-old vines.

The result is hardy vines that produce high quality, robust and delicious grapes. The berries are hand-picked and sorted and then fermented in an array of fermenters (including clay amphoras, French and Austrian oak barrels) to produce the highest quality wine exemplifying the Margaret River region’s fine viticultural qualities.

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