Aromas of white stone fruits, citrus and flint are complemented with toasted nut characters on the palate. Delicious fruit flavour and weight from premium fruit and careful oak handling is balanced with lively acidity giving elegance and a lingering finish
White stone fruits • matchstick flint • toasted nuts
Very low yielding chardonnay vines were hand picked into small baskets before being whole bunch pressed. The juice was fermented in a mix of new and seasoned French oak barriques, with partial wild ferment. Frequent bâttonage was carried out for a period of two months, and malolactic fermentation is allowed to occur spontaneously in select parcels. The wine was left to mature in the oak for 12 months prior to racking and bottling.
The fruit for this wine is sourced from old vines on the high altitude sites of Picadilly, Lenswood and Carey Gully. This altitude ensures cool conditions during ripening, ideal for delivering freshness and elegance.
Seafood and spicy Asian cuisine.
WINE MAKER Kate Laurie
RELEASE DATE August 2017
BOTTLES PRODUCED 2400
CELLAR five to eight years
RESIDUAL SUGAR 0.4g/l
OAK 100% All French, 25% new
REGION Adelaide Hills
Contact our tasting room for availability of back vintage Chardonnay.
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