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%.
“A very complex and complete aroma. The palate is beautiful, with great energy and juiciness. Delicate lemon and white peach flavours. A well-made wine of subtlety and complexity.”
Toni Paterson 15/04/2019
“Melon, grapefruit, flinty with a mineral style. Tasty oak and fleshy fruit with refreshing, lingering acidity. A generous, well-structured Chardonnay.”
International Wine Challenge 2019 08/05/2019
“The colour is surprisingly light, the bouquet is fresh and young, undeveloped and subtly complex, with shaved-almond and subtle honey-nougat nuances. The palate is refined and intense, bright and reserved but showing good tension and length and promise for further development. It’s still very tight and restrained and I suspect it will richly reward a year or two’s cellaring. (Tasmania & Yarra Valley grapes)”
Huon Hooke 30/03/2019
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