Nose
Grape-derived aromas of peach, nectarine, pear & citrus, are complemented by lees-derived flinty, brioche, roasted almonds notes, & subtle spicy oak
Palate
Silky, textured, fresh & zesty, with ripe peach, honeydew melon & lemon butter flavours, restrained oak & a fine grapefruit finish
Growing Conditions
The season was preceded by a wet winter & spring, the driest November since 1999 - so there were no issues around flowering or fruit set - & then the wettest December since 1996. This was followed by a long, dry Indian summer, with maximum temperatures mirroring the long-term average
Harvest
A blend of Chardonnay clones hand-picked from the property on 24th February 2018: Gingin (46%), clone 95 (23%), with the balance drawn from clones 277, 76 & 96. The Karridale vineyard is sustainably famed following organic principles
Bottling
The wine was bottled on 2nd September 2019
Winemaking
70% of the crop was barrel-fermented with several yeast strains, with the remaining 30% fermented in tank. The two batches were then blended after nine months & further aged on lees in tank for another five months to create more complexity in the wine. Vegan friendly
Appearance
Pale straw with green hues
Food Pairing
Caesar salad