The Limited Release Chardonnay will gain further depth and complexity with cellaring between 5 and 8 years.
Recommended food pairings: The Limited Release Chardonnay is so fresh and crisp that it is a fine drink on its own. 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 ripe camembert and segments of crunchy green apple.
Growing Conditions: The grapes for this wine were grown at two vineyards in the Tamar Valley of northern Tasmania. The fruit was harvested from mid-March to mid-April at baumé levels ranging 12.5 to 13.5.
Winemaker: Geoff Alexander
Winemaking notes: Different winemaking techniques have added many complexities to the nose and palate of this elegant Chardonnay. A component was fermented with “wild” or natural yeast to increase the texture and complexity of the wine. The wine went through full malolactic fermentation to keep the wine’s very high natural acidity in check and add a creamy texture. The wine was barrel fermented and spent 11 months in oak, of which 28% was new, and underwent barrel stirring to mix the yeast lees through the wine, which helped build weight. The wine was bottled with an alcohol of 13.5%, a pH of 3.21 and acid level of 6.36 g/L.
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