$30.00
Vineyard: Riley's Chardonnay is made from premium, single vineyard grapes grown in the cool climate of Eden Valley. The vines are hand pruned and picked each year to ensure a high standard is maintain of vineyard management.
Season: The vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around veraison in late January brought relief to dry-grown, old-vine Eden Valley vineyards. Rainfall came in early March which and allowed the vines to refresh without damaging wine grapes. Open vine canopies assisted with maintaining low disease pressure and allowed light to ripen wine grapes without sunburn damage.
Wine making: Handpicked Chardonnay grapes were gently pressed and fermented at controlled temperature using cultured yeast in tank. When fermented the juice was transferred to new French oak barrels to remain on yeast lees for 12 months with 12% going through Malolactic fermentation.
Appearance: Straw
Aroma/Bouquet: Toasted nut aromas with stone fruits and French oak nuances.
Palate: Toasted French oak with cashew nuts and orange citrus intertwine with peach and pear. A complex and buttery texture displaying balanced acidity and subtle mineral notes.
Food Pairing: Djion Cassoeula of chicken, Three cheese mushroom risotto, rich pasta dishes or spicy Thai chicken red curry.
Alcohol: 13%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 10+ years
Wine consultant: Joanne Irvine
$85.00
Vineyard: Established in 1972 the Mountadam High Eden Estate is one of Australia’s oldest cool climate Chardonnay vineyards. Situated on a unique rocky outcrop the estate commands an easterly aspect over Eden Valley.
Season: The dry weather meant that when the night time temperature dipped, there were again late frosts, but thankfully not damaging Avon Brae. December and early January were warm but rains at the end of January and early March were welcomed. The vintage delivered exceptional ripening conditions.
Wine making: The fruit was harvested at night and gently pressed using a bag press. The juice was fermented in 50% new French barriques, the balance in 1 and 2 year old barrels. The wine was intermittently stirred (battonage) throughout the maturation period. The wines underwent malolactic fermentation prior to racking and being returned to the same barrels. The individual parcels were racked from barrel after on average 12 months maturation in oak and the final blend carried out.
Appearance: Straw
Aroma/Bouquet: Developed characters of peach, nectarine and fresh figs. French oak barrel fermentation and maturation gives the wine secondary aromas of cashew nuts and mixed spices.
Palate: A complex array of peach, citrus, cashew nuts, subtle truffle and spice throughout. The mid palate is round and buttery with a clean citrus acid backbone providing length and persistence. The Chardonnay is complex and displays gentle but balanced acidity.
Food Pairing: Pasta with herb infused butter sauce, Snapper curry or a selection of artisan cheeses.
Alcohol: 14%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Wine maker: Helen McCarthy
$40.00
Vineyard: Established in 1972 , Mountadam High Eden Estate is one of Australia’s oldest and first cool climate Chardonnay vineyards. Situated on a unique rocky outcrop the estate commands an easterly aspect over Eden Valley.
Season: The 2016 vintage began with well below-average winter rainfall, followed by a warm and dry spring which enhanced flowering and set to deliver average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, when temperatures cooled down and rainfall began in late January, verasion had arrived. The fruit matured with an earlier harvest as predicted. Open vine canopies allowed air flow to develop fruit structure and sugars. Overall characterised by average yields with very high quality.
Wine making: Harvested in the cool of the night and gently pressed via a bag press. The juice was fermented in 50% new French barriques, the balance in 1 and 2 year seasoned barrels. The wine was intermittently plunged (battonage) throughout the maturation period. Malolactic fermentation prior to racking before returned to barrel. Selected parcels were racked after 12 months maturation, leaving the final blend to the wine makers selection.
Appearance: Pale straw in colour.
Aroma/Bouquet: Fresh notes of nectarine, peach with ripe figs and new French oak nuances
Palate: The palate has a complex mix of peach, orange citrus, cashew, subtle truffle and spice characters. The mid palate is round and textured with a clean citrus backbone. The wine is complex with balanced and integrated acidity.
Food Pairing: Lobster Mornay, Three Cheese Risotto, Tarragon Chicken with cream sauce....
Alcohol: 14%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Wine maker: Helen McCarthy
Producers License : 51206730
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