Variety: – 100% Chardonnay, Canberra Region Harvest: – 9 April 2018
Wine Analysis: – 12.9% Alc pH 3.35 Total Acid = 6.85g/l
Production: – Whole bunch pressed, cold settled and clarify juice. 20% barrel fermented in new French Oak and to enhance the fruit flavour and richness. Balance of the juice is temperature controlled fermentation in stainless. Both barrel and tank portions aged on lees, with stirring, for 12 weeks to enhance mouth-feel and compliment the flavours.
Colour: – Pale Straw
Nose: – Stewed pears and fresh Apple fruit with a light ‘Toast’ from the oak treatment
Palate: – Fruit dominant with clean, full and rich flavours, the palate is long with good fruit sweetness and depth of flavour and a creamy texture and balance. This is essentially a fruit driven style with only subtle use of oak to enhance the flavours and lees ageing for the extra creamy mouth feel – giving a well rounded wine with long and pleasant finish.
Food: – Serve with salads, pasta and most white meat dishes.