$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: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights increased as the variety naturally creates heavy fruit loads.
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
$27.50
Adelaide Hills Chardonnay
Vineyard: The vineyard is located in central Adelaide Hills; known for producing exceptional Chardonnay grapes. Together with first class viticulture, high altitude, good rainfall and sandy alluvial soils, this vineyard captures all we could wish for.
Season: A challenging season to say the least with fruit production reduced by 20 to 50% due to a range of factors; wind effecting flowers, berry set and irregular rainfall. The spring growing season began well with good rains wetting the soil profile for a successful bud burst and positive sign of plenty of fruit bunches. The growing season was generally cool with a few extreme heatwaves to contend with in January-February. 2019 turned out to provide high quality wine grapes, with concentrated fruit in limited supply.
Wine making: Whole Chardonnay bunches were carefully hand picked in the cool evenings and early mornings before small batches were de-stemmed and pressed. Free run juice was transferred into small stainless steel tanks and temperature controlled at 11-14 degrees Celsius. The juice was then transferred and finished in new French oak barriques.
Appearance: Clear to pale gold.
Aroma/Bouquet: The freshest abundance of lemon zest with citrus, stone fruits and mineral notes.
Palate: A fine and taut structure of acidity with an abundance of stone fruits and obvious flavours of nectarine, mandarin peel and mineral salts just roll across your palate for a crisp and delightful long finish.
Food Pairing: Decant and enjoy best not to cold as the flavour will diminish. Creamy pasta's, risotto, matured cloth cheddar and dried fruit platters, steamed white fish with an array of fresh garden herbs.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: Now to 8+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$85.00
Barossa - Eden Valley Chardonnay
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
$60.00
Adelaide Hills Chardonnay
Vineyard: The vineyard is located in the Adelaide region near Charleston. A pristine site for a Chardonnay vineyard, with clones and viticulture resulting in cutting edge quality and results.
Season: A challenging season to say the least with fruit production reduced by 20 to 50% due to a range of factors; wind effecting flowers, berry set and irregular rainfall. The spring growing season began well with good rains wetting the soil profile for a successful bud burst and positive sign of plenty of fruit bunches. The growing season was generally cool with a few extreme heatwaves to contend with in January-February. 2019 turned out to provide high quality wine grapes, with concentrated fruit in limited supply.
Wine making: Hand picked grape bunches were carefully sorted before a natural fermentation on free run juice. The wine was then bottled without delay to retain the premium fruit purity.
Appearance: Pale green and golden straw.
Aroma/Bouquet: Freshly shucked oyster shells, white peach and nectarines. Highly perfumed with more aromatics appearing with time in the glass; cucumber, honeysuckle and fresh ripe rockmelon.
Palate: Silky yet structured with rich complex fruit characters undercutting mineral flavours and crunchy acidity. An exceptional wine to enjoy now but with patience, it shall reward.
Food Pairing: Freshly shucked oysters and lemon wedges, seafood marinara pasta with a dash of red pepper.
Alcohol: 12.5%
pH: 3.08
Acidity: 7.21 g/L
Residual Sugar: NA
Production: NA
Cellar potential: Now - 8+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide, Rosie Signer
$30.00
Adelaide Hills Chardonnay
Vineyard: Cutting edge viticulture teamed with exceptional wine making has delivered a superb wine from the South Australian Adelaide Hills region. The vineyard is constantly monitored and managed to deliver premium grapes.
Season: A challenging season to say the least with fruit production reduced by 20 to 50% due to a range of factors; wind effecting flowers, berry set and irregular rainfall. The spring growing season began well with good rains wetting the soil profile for a successful bud burst and positive sign of plenty of fruit bunches. The growing season was generally cool with a few extreme heatwaves to contend with in January-February. 2019 turned out to provide high quality wine grapes, with concentrated fruit in limited supply.
Wine making: Hand picked grape bunches were carefully sorted before a natural fermentation on free run juice. The wine was then bottled without delay to retain the premium fruit purity.
Appearance: Pale golden straw.
Aroma/Bouquet: Minerals, lemon meringue, custard are alluring, with layers of stone fruits lifting with freshly baled straw.
Palate: Good acid and length power through the depth of fresh stone fruits with white peach and nectarine obvious. Royal gala apples are noted too on this complex and grippy Chardonnay wine. The flavour lingers to a soft and lightly textured finish.
Food Pairing: Seared scallops in butter and sage herbs, fresh crusty baguette with pasta of crab linguine or aged vintage cheddar. We recommend to serve this wine at room temperature for maximum flavour.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: Now to 8+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide, Rosie Signer
Packaged Liquor & Sales Licence 57709150
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