2024 Chardonnay, Hunter Valley - $44
Harvested from the old Peterson’s vineyard in Mount View, enchanted with ancient red volcanic soil. 100% barrel fermented in new and old french oak, undergoing partial malolactic fermentation. Matured, and bâtonnaged every two weeks for 9 months.
Tasting Notes: Delicate white floral aromas, balanced with ripe tropical and yellow stonefruits. There is a harmonious synergy between fruit sweetness and gently integrated oak with drive and perfumed vanilla on the palate’s periphery. Time and stirring on lees has given this wine a wonderful saline purity on the finish. Drink now and can be cellared for up to 10 years. Enjoy!
Harvested from the old Peterson’s vineyard in Mount View, enchanted with ancient red volcanic soil. 100% barrel fermented in new and old french oak, undergoing partial malolactic fermentation. Matured, and bâtonnaged every two weeks for 9 months.
Tasting Notes: Delicate white floral aromas, balanced with ripe tropical and yellow stonefruits. There is a harmonious synergy between fruit sweetness and gently integrated oak with drive and perfumed vanilla on the palate’s periphery. Time and stirring on lees has given this wine a wonderful saline purity on the finish. Drink now and can be cellared for up to 10 years. Enjoy!
Harvested from the old Peterson’s vineyard in Mount View, enchanted with ancient red volcanic soil. 100% barrel fermented in new and old french oak, undergoing partial malolactic fermentation. Matured, and bâtonnaged every two weeks for 9 months.
Tasting Notes: Delicate white floral aromas, balanced with ripe tropical and yellow stonefruits. There is a harmonious synergy between fruit sweetness and gently integrated oak with drive and perfumed vanilla on the palate’s periphery. Time and stirring on lees has given this wine a wonderful saline purity on the finish. Drink now and can be cellared for up to 10 years. Enjoy!
Varietal: Chardonnay
Region: Hunter Valley, NSW
Alcohol: 13.5%
Winemaking: 100% barrel fermented in new and old french oak, undergoing partial malolactic fermentation. It was left to age in barrel, and underwent bâtonnage every two weeks.