Commissioners Block Chardonnay 2018 (12 x 750mL) SEA

Viticulture - Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity.

Vinification - After night harvesting (in order to retain freshness and varietal flavour) the grapes were crushed into airbag presses and gently pressed in top two fractions, free run and –pressings. Both fractions are fined to minimise any phenolic bitterness before being clarified. The free run is then inoculated with an aromatic yeast strain designed to enhance the varietal characters of the fruit as well as build texture in to the wine during fermentation. Controlled fermentation occurred over 10-12 days, commencing at 16°C and increasing toward the end of ferment to approximately 20°C. Post ferment the wine is stirred on lees to create texture and mid palate mouth feel. Once the palate of the wine is balanced between fresh acidity and texture the wine is clarified. Post clarification the wine was aged on French oak alternatives before being stabilised. The wine is then filtered and bottled.

Commissioners Block Chardonnay 2018 (12 x 750mL) SEA

Lot No: 0007-2475492

Viticulture

- Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity. Vinification - After night harvesting (in order to retain freshness and varietal flavour) the grapes were crushed into airbag presses and gently pressed in top two fractions, free run and –pressings. Both fractions are fined to minimise any phenolic bitterness before being clarified. The free run is then inoculated with an aromatic yeast strain designed to enhance the varietal characters of the fruit as well as build texture in to the wine during fermentation. Controlled fermentation occurred over 10-12 days, commencing at 16°C and increasing toward the end of ferment to approximately 20°C. Post ferment the wine is stirred on lees to create texture and mid palate mouth feel. Once the palate of the wine is balanced between fresh acidity and texture the wine is clarified. Post clarification the wine was aged on French oak alternatives before being stabilised. The wine is then filtered and bottled. (262470-4)

$2.84
per Bottle

$34
per package

Overview

Viticulture - Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity.

Vinification - After night harvesting (in order to retain freshness and varietal flavour) the grapes were crushed into airbag presses and gently pressed in top two fractions, free run and –pressings. Both fractions are fined to minimise any phenolic bitterness before being clarified. The free run is then inoculated with an aromatic yeast strain designed to enhance the varietal characters of the fruit as well as build texture in to the wine during fermentation. Controlled fermentation occurred over 10-12 days, commencing at 16°C and increasing toward the end of ferment to approximately 20°C. Post ferment the wine is stirred on lees to create texture and mid palate mouth feel. Once the palate of the wine is balanced between fresh acidity and texture the wine is clarified. Post clarification the wine was aged on French oak alternatives before being stabilised. The wine is then filtered and bottled.

Region:
AUS - Multi-regional
State:
Multi-regional
Country:
Australia

Winery Tasting Notes

Colour – Mid straw with a green hue.

Nose – Complex aromas of freshly baked bread and butter, ripe nectarines and fresh rockmelon.

Palate – Fresh stone fruit flavours are dominant with well integrated fig and homey suckle balanced by zesty fresh lemon acidity.

Food - Classic roast chicken; peach frangipane tart; baked camembert.