Petaluma harvests chardonnay fruit from seven distinguished site vineyards in the Piccadilly Valley sub-region of the Adelaide Hills. The result is a very textured wine with lovely lingering acidity.
The Piccadilly Valley has the coolest and most Burgundy like climate of South Australia with free draining, aerobic red soils over Cambrian shales. The Petaluma distinguished site vineyards are closely spaced with vertical canopies and are fastidiously managed with shoot and fruit thinning to achieve very modest crop levels of around 5 to 7 tonnes/hectare.
- SA - Adelaide / Adelaide Hills
- South Australia
"Bright straw-green; a very complex wine, the first whiff of the bouquet pointing to the array of white peach, nectarine and grapefruit characters held together and given additional complexity by partial barrel fermentation (itself a change from total barrel ferment in the past) and partial mlf; the finish and aftertaste are particularly impressive." Rating 96 - Australian Wine Companion (10/MAR/2011)
2009 Petaluma Tiers Chardonnay is the finest vintage of this wine I have ever tasted and it is clearly related to this wine, the much cheaper estate version, in aroma, texture and length. Gone are the medieval oak notes and brooding, clunky Chardonnay nuances – open your arms (and mouths) to welcome in a new era of innate and intrinsic balance and momentum.Top 1 - Matthew Jukes, The Matthe Jukes 100 Best Australian Wines 2011 (24/MAY/2011)
Winery Tasting Notes
Pale straw, clean and bright.
The cool, dry 2009 vintage has produced a deliciously delicate, yet full flavoured Petaluma Chardonnay, ripe nectarine and white peach aromas are complemented by generous but subtle oak.
Lovely lingering natural acidity is the hallmark of a great Piccadilly Chardonnay, and the 2009 has plenty. It is long and finely structured, with great complexity and creamy mouthfeel. The 2009 Petaluma Chardonnay will go down as one of our best ever.
Roast pork with all the trimmings or a rich white fish dish.
Petaluma's 7 distinguished vineyard sites in the Piccadilly Valley sub-region of the Adelaide Hills are now over 25 years old and are all on the north and east facing slopes at 400-500m above sea level. The valley has the coolest and most Burgundy-like climate of South Australia with free draining aerobic red soils over Cambrian shales. The vineyards are closely spaced with vertical canopies and are fastidiously managed, with shoot and fruit thinning to achieve modest crop levels of around 5 to 7 tonnes per hectare.
20% of the grapes were whole bunch pressed. 80% of the partially clarified juice was barrel fermented, two thirds in new and one third in second use barriques, all French oak mainly from the Vosges forest and our favoured cooper, Dargaud et Jaegle. 70% of the components underwent malo-lactic fermentation which softened the naturally high acid and added complexity. The barrel feremnted portion was lees stirred once a week and after 7 months ageing, the various components were blended and bottled.
Medals & Trophies
Silver Medal, International Wine Challenge 2011