It is a complex, reserved yet crisp wine with considered cool climate acidity, oak and incredible length.
Recommended food pairings: For the warmer months the 2017 Patricia Chardonnay would be perfect with BBQ calamari with fresh seasonal herbs. During the cooler months, try it with a porcini mushroom risotto with fresh truffle shavings. It is also the perfect accompaniment to a ripe brie cheese and slices of fig.
Growing Conditions: The fruit was harvested during March and April of 2017 at baumé levels ranging from 12.0 to 13.0. The fruit was hand-picked and whole bunch pressed to minimise phenolic extraction.
Winemaker: Tom Wallace
Winemaking notes: All components completed fermentation in barrel and to add complexity 100% of the wine underwent malolactic fermentation. The wine spent 9 months in a combination of new (29%), and seasoned French oak barriques with the lees continually stirred to ensure complexity and refinement. The wine was bottled with an alcohol of 12.5%.
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