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
White peach and apricot with nutmeg and spice.

Palate
A rounded and full fruited palate, very peachy flavours from the cool climate vineyards and a complexity of honey and nutmeg. This wine contains three clones of Chardonnay from the Sidewood vineyards which gives the wine real complexity.

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 souffl

Cellaring
With careful cellaring, this wine has the potential for 6 years

Download Tasting Notes PDF

Download Tasting Notes PDF

Awards

Boutique Wine Awards 2012

Bronze

Hong Kong International Wine Competition (HOFEX) 2011

Silver

International Cool Climate Wine Show 2011

Bronze

Adelaide Review Hot 100 Wines 2011 - 1 of only 3 Chardonnays to make final 100 best wines

Adelaide Hills Wine Show 2009

Bronze

Hong Kong International Wine & Spirits 2009

Silver

Decanter World Wines 2010

Commended

Cairns wine Show 2010

Bronze

Hong Kong International Wine Competition (HOFEX) 2011

Silver

International Cool Climate Wine Show 2011

Bronze

Reviews

James Halliday Wine Companion 2011

An aromatic bouquet leads into an energetic palate, with flavours of white peach and grapefruit sustained by crisp acidity on the long finish. Prime un-oaked style. Rating 91

erobertparker.com – Reviewed by Lisa Perrotti-Brown

The 2009 Chardonnay has a moderate intensity of warm peach, melon, guava and toast aromas. Light to medium-bodied with high acidity, it’s just a little lacking in the mid-palate, finishing medium-long. Drink it now to 2013. Rating 86

Wine Enthusiast

Sidewood’s 2009 Chardonnay is a throwback to the sort of delicious, well-priced Chardonnays Australia used to be known for, but with a touch more class. It delivers a big blast of upfront melon and peach fruit nestled in toasted cashew-like oak, then finishes fresh and citrusy. Good value for drinking over the next 6–12 months. Rating 89

Wine Spectator

Pear, walnut and clove aromas and flavours come together smoothly in this light-textured easy-drinker. Drink now.Rating 87