Palate
The bouquet is a seductive mixture of honeysuckle and citrus blossom, pear essence, peach flesh and freshly baked patisserie. Enriched with layers of cashew and lemon curd, the palate’s creamy texture and ripe fruit is coddled in toasted vanillin oak. A bright lemon acidity adds restraint and length to this crafted and complex wine.
Growing Conditions
Growing season began with a warm and dry spring that was followed by an even drier summer. Throughout the autumn harvest period, conditions remained dry and warm concluding a growing season considered close to perfect. The resulting white wines show bright acidity and an abundant and bold array of varietal expressions which are layered, fine and pure.A most critical site selection has been applied before the establishment of our vineyards for the growing of Allingham Chardonnay. Each block contributes a complexity due to its unique mix of the soil, aspect, clone and microclimate.
Winemaking
After minimal settling, the juices ferment naturally in French oak, of which 40% is new. Fermentation temperature is controlled between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 11 months. A portion of each wine undergoes malolactic fermentation during this period. All batches are handpicked within the Baume range of 12⁰ to 12.5⁰.These individual parcels are cooled overnight in vented crates, hand sorted then whole bunch pressed to extract only the free run juice.
Appearance
pale straw in appearance with lemon/lime hues.
