Packspur Central Otago Chardonnay Barrel Fermented 2006

Packspur Chardonnay 2006 was barrel fermented in French oak barriques using a small portion of new oak to contribute spicey characters. 60% of the wine was then put through malolactic fermentation to add soft creamy texture to the fruit flavours. The finished wine has good body and complexity that will cellar well for several years.