We have several Chardonnay blocks on the vineyard and we pick these at different times according to ripeness. The various blocks are made up of different clones and each clone has its own flavour spectrum that is individual. We pick several clones earlier to get lemon and citrus flavours and characters and other clones we pick later to get peach and rockmelon flavours. We pick the clones when we see these flavours coming through. The fruit is hand picked and travels to the winery where it is pressed and the grape juice is separated from the solids. The juice is then put to ferment which is undertaken with a part fermentation with native yeast and the balance with inoculated yeast which is especially suited to Chardonnay fruit flavours and which we believe will give us the best wine. We have two to three tanks of Chardonnay and to one of these tanks we add no sulphur in a process called oxidative treatment. This adds different characters to the wine, more ripe peach, a bit of struck match and mango also. It also creates a wine with ultimately less SO2. Fermentation starts at 18 deg C and then goes down to 12 deg C for the duration. We then look at some quality oak treatment using French oak in 50% of the wine for 3 to 6 months before getting ready for bottling.
Colour Medium straw
Aroma Peach and bosche pear with some subtle cinnamon oak
Palate This Chardonnay was hand picked from the single estate vineyard in the cool Adelaide Hills. The wine has full peach fruit flavours giving this Chardonnay a rich and full mid palate with a creaminess to the texture.
Food Pairing Drink with snapper or Atlantic salmon dishes. The creaminess of this Chardonnay also goes perfectly with cheese dishes such as a goat's cheese soufflé. Even try chicken dumpling soup. This has the texture and salty flavours to match the Chardonnay's sweetness.
Cellaring With careful cellaring, this wine has the potential for 6 years