The grapes for our Hunter Valley Chardonnay were sourced from a number of sites across the Pokolbin area, each of which has a slightly different microclimate and so brings its own unique personality to the blend. A cool summer then gave us even, stress-free ripening with some heat around Australia Day that was perfectly timed at the final stages of ripening. With an early budburst and later than normal harvesting, the fruit had a longer than normal hang time, which meant that all of the fruit had wonderful flavours balanced by a high natural acidity. The grapes were both hand and machine picked before gentle pressing and fermentation. After cold settling for two days, the juice began fermentation in stainless steel tanks before being transferred and matured in new and older French oak barriques. After oak maturation, the wine spent an extended time on lees in stainless steel for an additional nine months to build texture and mouthfeel. A method used extensively in Burgundian winemaking.
Textbook modern, medium-bodied Hunter Valley Chardonnay to be enjoyed with a variety of cuisines. The nose shows a great mixture of citrus, white stone fruit, some oak spice as well as just a hint of solids complexity. The palate is medium bodied, with a lively fruit intensity and texture through the mid-palate, with a refreshing acid profile.
Alcohol – 12.5%
Cellaring – Designed for immediate enjoyment
