Grape Variety: 100% Chardonnay

Growing Region: Clare Valley, Australia

Chief Winemaker: Adam Eggins

TASTING NOTE:

2008 was another year of challenges in the Clare Valley. As with previous vintages that Adam has been in charge - the aim was to craft a wine of delicacy and finesse that will age well. To this end, the juice was quickly extracted using gentle whole berry pressing and then chilled quickly to approx 8C - to ensure varietal and regional characters were captured and retained.

95% of the juice was barrel fermented with 5% of that using wild yeast. Batonnage (lees stirring) was employed over 10 weeks after fermentation and some parcels also remained on lees for around 4 months to build mid-palate structure. The other 5% fermented in stainless steel and was then blended back to give the wine vibrancy and freshness. The oak for this wine was 'Prestige' French oak - 20% new, the remaining 80% 1 - 2 year old. The wine stayed in oak for approx 10 to 12 months after which minimal fining and filtration prior to bottling in September 2009.

An inviting shining gold colour fills your glass. It has a fresh, lifted aroma of white peach, subtle pineapple and a hint of rock-melon and the oak adding complexity to the bouquet. The palate has a rich texture to the mid-palate whilst still retaining a slightly mineral backbone, giving it an overall elegance and a touch of creaminess from maturation on lees. The flavours of peach, nectarine and cashew nuts are evident along with cleansing citrus notes on the finish - which has a wonderful persistence and length from the quality French oak. Serve at 10C.

CELLARING POTENTIAL:

Drinking perfectly well this coming summer; and will age well for another 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine match grilled white meats, subtle cream and butter glazed dishes, enjoy.

Gold - Concours Mondial du Bruxelles 2011.