Beltana is produced using 100% Chardonnay grapes selected from the cool, high altitude slopes in the Adelaide Hills. The finest parcels with the greatest ageing potential are selected to make the Beltana, which is one of our ‘Small Batch Series’ wines.
Ageing for six years on lees after the secondary bottle fermentation has resulted in added complex characters of toasted nut, sweet pastry and lemon. The palate is long, with a crisp, mouth-watering finish. A persistent fine bead and zesty sherbet gives extra lift to these delicious aromas and flavours. (TIP.. allow the wine to develop in the glass and savour each drop!)
After a dry season we picked Chardonnay solely from the estate vineyard in Carey Gully with a perfect balance of flavour and moorish citrus acidity.
This vineyard site is moderate to steeply undulating and the soils are predominantly weathered skeletal soils over weathered stone and ironstone with good drainage and good moisture retention. The plantings have been carried out since 1984 on the undulating slopes around 550 metres in altitude. The whole site is harvested by hand.
The juice for this wine was fermented in 100% stainless steel to preserve
freshness and fruit purity, and underwent full malolactic ferment to soften the high acid level from this site. The Beltana is a snapshot of what Chardonnay delivers from great sites in the Adelaide Hills from vintage to vintage.
Food Pairing Notes
Oysters, seared scallops
"An exceptional fizz driven by a whopping six years on lees that harnesses freshness,
rather than obfuscating or overwhelming. Sweet lemon tart, candied pear
and tarte tatin. A sumptuous finish of drive, breadth and compelling depth, the
freshness swivelling amidst the cremeur while the sweetness meanders alongside" - Ned Goodwin, Halliday Wine Companion, February 2023
"Lovely complex toasted bread, seaspray/mineral and fruit aromas including peach and mango. Superb palate flavour, richness and refinement together, precision balance and a clean and appetisingly dry finish" - Huon Hooke, The Real Review, October 2022