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A Chardonnay to enjoy in its youth. It will also soften and build additional complexity 3 to 6 years from vintage. Serve lightly chilled to allow flavours to shine.
Recommended food pairings: This Chardonnay is teamed perfectly with wild mushroom and pancetta risotto.
Growing Conditions: The grapes for this wine were hand harvested from three vineyards in Tasmania.
Winemaker: Tom Wallace
Winemaking notes: Pressed gently to get the best free-run juice, it then underwent partial natural fermentation in barrel. French oak was used for maturation with some lees (dead yeast cells) stirring to develop complexity. Around 70% of the wine went through malolactic fermentation in barrel. The wine was bottled with an alcohol of 13.0% a TA of 6.7g/l and a pH of 3.30.
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