The Cellar Door Release Chardonnay is fresh and crisp that it is a fine drink on its own.
Recommended food pairings: This wine’s attractive flavours would make it a suitable partner to firm-fleshed fish like Blue Grenadier or Snapper, or a risotto of smoked trout, capers and wild mushrooms. Or try it with a ripe camembert and segments of crunchy green pear.
Growing Conditions: The grapes for this wine were grown at our Banksdale vineyard in the upper reaches of the King Valley. The fruit was harvested in late February at a baumé level of 12.3.
Winemaker: Cate Looney
Winemaking notes: Different winemaking techniques have added layers to the nose and palate of this elegant Chardonnay. The wine was barrel fermented and spent 8 months in oak, of which 30% was second use and the balance older oak. Barrel stirring to mix the yeast lees through the wine helped build weight and texture. The wine was bottled with an alcohol of 13.5%, a pH of 3.49 and acid level of 5.3 g/L.
Campbell Mattinson 01/08/2018
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