Winemaker: Anita Ewart-Croy
Harvested in the cool early morning at optimal ripeness after a fantastic growing season, the Chardonnay and Viognier for this wine were crushed and pressed to tank for settling before fermentation.
Aromatic enhancing yeast was selected to maximise the true characters of both Viognier and Chardonnay, which were fermented separately in stainless tanks. Both varieties were fermented using careful temperature control to maximise aromas and flavour. A portion of the Chardonnay was also put through malolactic fermentation to add creaminess and richness to the palate. After fermentation, blending trials were conducted to find the best expression of both of these wonderful varieties. Then the blend was carefully fined with isinglass, stabilised, and filtered before bottling.
Enjoy With …
This wine’s wonderful palate balance and texture lends itself to a range of matches – chicken, fish, duck, cheese, seafood – enjoy!
This wine should develop well over the next six years.
|Release Date||October 2014|
|Harvest Date||March 2014|
|Bottling Date||September 2014|
|Grape Variety||Chardonnay (60%) and Viognier (40%)|
|Alcohol Content||13.87 %|
|Residual Sugar||0 g/L|
|Total Acidity||5.25 g/L|
|Brix at Harvest||23|