VINTAGE CONDITIONS

A slightly dry and warm Winter was followed by an even drier Spring,which gave dry calm conditions conducive to good berry set.Despite this,crops of Chardonnay were down in many areas of South Australia due to relatively low bunch numbers.A hot December and a moist February created conditions where Chardonnay grapes rapidly accumulated strong varietal flavour profiles.Cooler weather in the early Autumn allowed the Chardonnay crop to complete the ripening period with little stress,resulting in intense varietal flavour,fresh acidity and low phenolic structure.

Each parcel of fruit was picked with optimum melon-citrus Chardonnay flavour after winemakers had conducted tastings in the vineyards.

The cool March nights also allowed for the harvesting of fruit at temperatures less than 12 °C,which preserved the fresh fruit flavour and softness of the grapes.

The 2003 vintage produced varietal white wines with exceptional varietal flavour,and the 2003 Jacobs Creek Reserve Chardonnay is an outstanding example.

WINEMAKING

After harvest,the grapes were crushed and then must chilled with minimal skin contact.The juice was then clarified and fermented with selected yeasts to enhance the natural Chardonnay grape flavours.The majority of the parcels were fermented in new and old French oak barrels. After fermentation these wines were rested for some 10 months undergoing partial malolactic fermentation and regular lees stirring.