Hand picked Chardonnay is pressed and the juice is then placed directly into barrels with no settling or fining. The oak is all French barriques and approximately one third are new with the remainder 1 and 2 years old. Fermentation is carried out in the barrels which are stirred weekly to give texture, palate weight and complexity. The wine spends 12 months in oak and is aged at least 12 months in bottle before being released. Screwcapped to enable the wine to be enjoyed at its optimum.
- TAS - Tasmania
Aromas of stewered melons with citrus undertones. Complex and very nice on the palate, with good varietal fruit flavorus. Rating 95 - Winestate Wines Showcase Magazine. Winter 2013
Winery Tasting Notes
Pale green straw
White nectarine with hints of toasted crushed nuts, softened with creaminess from barrel stirring..
Fleshy white fruits give immediate impact into palate with high acidity balancing to give length and persistence.
French oak adds support to the fruit and enriches the structure. Barrel fermentation and lees stirring techniques
helps add a cheesy, savoury complex texture.
This Chardonnay is ready to enjoy now but the structure and natural cool climate acidity should enable confident cellaring for at least 10 years
Roast chicken, strong flavoured fish, rich creamy based dishes, mushroom risotto, veal and lighter game meats
Medals & Trophies
Gold Medal - International Wine Challenge London 2013
Gold Medal - Decanter World Wine Awards 2013