The fruit for this wine was sourced from five vineyards in the Adelaide Hills all of which are planted with the superior French “Bernard” clones of Chardonnay. These clones are known for their ability to produce wines with more complexity, finer flavours, elegant structure and lively acidity.
Long, cool ripening periods, high elevation and the fertile soils of the Southern Mt Lofty ranges provide environmental conditions that bring the best out of Chardonnay. The combination of these special clones and sites is a great synergy that produces Chardonnay wines of elegance and finesse with a distinctive mineral acidity.
Grapes were hand-picked then chilled before whole bunch tank pressing. The juice was filled to new and 1 year old French oak barriques, fermented using indigenous yeasts. Post fermentation, barrels were regularly topped and stirred over a nine month period to build texture and complexity. Individual barrels were then selected for the final blend and remained in oak for a further five months.
Pale straw in colour with tints of green the nose has lifted notes of citrus zest and crème brûlée with hints of white peach, toasted hazelnuts and sweet spice. Meyer lemon and white nougat flavours lead into a creamy textured mid palate. Whilst the palate shows a fullness of flavour, it is finely structured and elegant with an underlying mineral acidity which pulls the palate to a tight, refined finish.
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