Rich mouth feel, ripe nectarine, mineral and white peach flavours. Perfectly integrated French oak during fermentation adds depth and complexity. The palate is elegant, ripe stone fruit and subtle citrus, fishing crisp and clean with restrained acidity. Sophisticated and sexy, this wine is a Chardonnay connoisseur's delight.
The fruit was hand picked, cold pressed and only free run juice was selected for primary fermentation with 100% wild yeast for 20days. 100% fermented in French oak (70% new and 30% second use) with 50% allowed to go through malolactic fermentation. The wine saw lees contact for approximately 3 months and spent a total time of 9 months in oak before light filtering pre-bottling.
In The Spotlight
94+ Points: Campbell Mattinson, The Wine Front Bronze Medal - 2017 Sydney Royal Wine Show 95 Points - James Halliday's Wine Companion 'WOW Factor Whites' 2017. "The distiguished line-up of clones has obviously contributed to the complexity of the texture and flavour of this impressive chardonnay; it has layers of fruit, with some creaminess ex the mlf matching the crunchy natural acidity, and quality French oak providing another layer" Bronze Medal - 2017 Royal Queensland Wine Show Bronze Medal - 2017 Decanter World Wine Awards. 90 Points - Huon Hooke. "Light straw colour with a creamy yeast-lees aroma, with a tinge of smokiness. There's a lot more to it than simple fruit. Oak is liberally utilised, the palate intense and deep, firm and tight, with good persistence." 93 points - Mike Frost, The Courier Mail. "This complex estate grown, Adelaide Hills white shows citrus and stone fruit on the nose and palate, with integrated French oak and a touch of creaminess from malolactic fermentation and nutty lees maturation. Enjoy over next five years with chicken or pork dishes."