Barossa Valley, SA

Chardonnay

11.1%

.

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Buttery oak meets medium weight and minerality. Fruit was destemmed, pressed and chilled over night. Racked to a combination of new, second and third use Bordeaux puncheons for barrel fermentation to integrate wood early. Fresh oak barrels were lees stirred (post lees sampling) every two weeks with the intent to bring on toasty almond characters in time. 100% malolactic fermentation and matured in oak and on lees for 11 months. Fresh, linier acid lines with malolactic weight and of course, toasty oak notes. 

- Sven Joschke