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An elegant style balancing natural acidity with complexity and ripe stone fruit flavour. This vintage is a combination our two vineyards in Tasmania representing the best possible blend for chardonnay in 2018.
Recommended food pairings: For the summer months the 2018 Patricia Chardonnay would be perfect with Garlic marinated king prawns gently fried and with a lemon mayonnaise dipping sauce. During winter try it with wild mushroom risotto. It is also the perfect accompaniment to a ripe brie cheese and slices of pear.
Growing Conditions: The fruit was harvested during the middle part of March in 2018 at baumé levels ranging from 12 to 13. The fruit was hand-picked and whole bunch pressed to minimise phenolic extraction.
Winemaker: Tom Wallace
Winemaking notes: All components completed fermentation in barrel on full solids and with natural yeast to add complexity. The wine underwent full malolactic fermentation to add a further layer of interest and also to reduce the high levels of natural acidity of the 2018 vintage. The wine spent 11 months in a combination of new (26%), and seasoned French oak barriques with the lees continually stirred to ensure complexity and refinement. The wine was bottled with an alcohol of 13.0%, a pH of 3.07 and an acid level of 7.08g/L.
Jeni Port 01/08/2020 95 points
“Named in honour of the family matriarch, Patricia never ceases to be anything less than exciting drinking. Since the move by Brown Brothers into Tasmania, it has gained a slightly different, cooler and finer flavour base. That said, the ’18 vintage presents a rich, evocative Chardonnay of preserved lemon, ginger biscuit, white peach, lemon rind, honeyed spice. There is generosity without being heavy. Bad day? Here is the antidote.”
Jeni Port 01/08/2020
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