Description

Recommended food pairings: This stylish Chardonnay would be lovely with a pan-fried chicken breast wrapped in prosciutto drizzled in the cooking juices and served with a garden salad. Alternatively, it would be a good accompaniment to a mild soft rind cheese such as brie or camembert.

Growing Conditions: Fruit for this wine was sourced from our Tasmanian vineyards, located in the Tamar Valley and on the East Coast. It was harvested through February and March at a baumé level ranging from 12 to 13.

Winemaker: Tom Wallace

Winemaking notes: Thirty percent of this wine was fermented and aged for nine months in French oak, of which 10 percent was new. The wine was bottled with an alcohol of 12.7%, a pH of 3.25 and an acid level of 6.3g/L.