2018 Chardonnay
Museum Release
STYLE
Despite the extremes in weather during the growing season, a cooler than average March gave a long, slow ripening period, resulting in fruit with excellent depth of flavour. Fruit for this wine was sourced from mature vines in the high altitude sites of Piccadilly, Lenswood and Carey Gully. 25% new French oak.
Dominant matchstick reductive aromas on the nose, over stewed, ripe stonefruits and a salty minerality.
| WINEMAKER | Kate Laurie |
| ALCOHOL | 12% |
| OAK25 | 25% New (French) |
| REGION | Adelaide Hills |
| RESIDUAL SUGAR | 2.3g/L |
Contact our tasting room for availability of back vintage Chardonnay.
08 8339 2633 | [email protected]
In Stock
Wine Specs
Vintage
2018
Varietal
Chardonnay
Alcohol %
12
Wine Profile
Tasting Notes
Very low yielding Bernard Chardonnay clone vines were handpicked into small baskets before being whole bunch pressed. The juice was fermented in a mix of new and old French oak barriques, with partial wild ferment.
Frequent lees stirring was carried out for a period of two months, and malolactic fermentation allowed to occur spontaneously. The wine was left to mature in the oak for 15 months prior to racking and bottling.
Vineyard Notes
The fruit for this wine is sourced from old vines within a single vineyard situated at 550m in the famously cool Adelaide Hills. The altitude of this particular site ensures cool conditions during ripening, ideal for delivering freshness and elegance.
Food Pairing Notes
Seafood, spicy Asian cuisine
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