The majority of the fruit for this wine came from northern Margaret River vineyards. Harvested in the cool hours of early morning to retain freshness and picked at the riper end of the spectrum with softer acidity.
Delicately crushed and pressed. Fermented in stainless steel with a small portion fermented in a combination of new and older French oak barriques. A combination of yeast strains was selected to enhance fresh fruit aromatics and another which promotes yeast autolysis and secondary fermentation for a more complex wine style. A portion of the wine was inoculated for malolactic (secondary) fermentation to create buttery, texture and flavour in the wine without
dominating the natural fruit character. Post fermentation battonage on yeast lees to create a rich, creamy palate
Beautiful array of white stone fruits, butterscotch
and honeydew melon characters complemented by
cashews and cinnamon spice from oak
he palate has a creamy texture of white peach
and nectarine, with melon and hints of spice. The
medium weight palate is round and soft complemented by the balanced acidity providing lasting length.
Steamed Lobster or Barramundi served with with lemon herb butter.
Contains Sulphites. Fined with the aid of fish and skim milk products. Traces may remain.
Appellation: Margaret River
Varietals: Chardonnay
Appearance: Pale straw yellow with a golden hue
Closure: Screw Cap
Cellaring: 1 - 3 years
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