The fruit was handpicked from our vineyards in the East and North-East of Tasmania, whole bunch pressed and matured in French oak. This complex, yet reserved and elegant expression of cool-climate Chardonnay exhibits stone fruit, and lingering zesty acidity that gives this wine sensational length and cellaring potential.
Recommended food pairings: For the summer months the 2019 Patricia Chardonnay would be perfect with tempura calamari with a lemon mayonnaise dipping sauce. During winter try it with a sea food pasta or with lemon roasted chicken. 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 2019 at baumé levels ranging from 11.5 to 12.5. 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 2019 vintage. The wine spent 11 months in a combination of new (37%), and seasoned French oak barriques with the lees continually stirred to ensure complexity and refinement.
Top Gold Medal
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