The fruit for this wine comes from specially selected batches of Chardonnay from vineyards in the Southern Highlands of NSW. Fermented in stainless steel vats at a low temperature to retain its fresh citrus characters, this wine has been bottle fermented and aged on lees for 24 months, which gives it distinctive yeast complexity to complement the rich fruit characters, backed with palate cleansing acidity. It was disgorged in November 2018.
|Notes From The Winemaker:||The fruit was hand harvested on the 1st March 2016 at 11.5 baume in the coolness of the morning. Using only the free run juice the base wine was fermented at low temperatures in stainless steel tanks. The wine was matured on fine less for a few months before blending and filtering. Tirage took place in October 2016 and the bottled fermented wine was aged on lees for 24 months before disgorging.|
|Fruit Source:||100 % Southern Highlands|
|Peak Drinking:||2018 – 2022|
|Wine Analysis:||Alcohol = 12.4%, pH = 3.10, TA = 8.4g/L, Dosage = 5g/L sugar|