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Vinteloper - Museum Release - Chardonnay 2017
$45.00

MUSEUM RELEASE - CH/17 - Chardonnay

Ever have that 'I should have done this ages ago' feeling? We're having it right now, about making Chardonnay. It's been a long time coming but has been worth the wait.

It builds from the foundation of classic cool-climate Chardonnay. The acid profile and structure support a bang-pop of grapefruit pith and complex ripe stone fruit. From the immediately powerful fruit weight, you're soaking in a rich Chardonnay Chardonnay. Without a doubt, it is a full-bodied style. Showing its complexity, depth balance and integration. Sorry it has taken us this long… What a shame we only made 624 bottles.

Unabbreviated in a FOMO world. We're not shying away from a classic style; with a Vinteloper twist.

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Only left in stock

  • Handpicked.
  • Single Vineyard - Southern Adelaide Hills
  • Grower: Anvers Vineyards - Razorback Rd.
  • Harvest date: 21st March 2017
  • Clone: Bernard 95
  • Label drawing: @shazhong
  • After hand picking, chilled the fruit overnight for maximum freshness.
  • Classic Chardonnay making - Whole bunch press to barrel for fermentation.
  • Wild Yeast Fermentation. 100% barrel fermented.
  • Extended Lees contact for some extra mid-palate weight.
  • a 'F-it' attitude and some lobster tail.
  • chargrilled late summer vegetables.
  • ideal serving temperature 12 degrees.

Where it comes from

  • Handpicked.
  • Single Vineyard - Southern Adelaide Hills
  • Grower: Anvers Vineyards - Razorback Rd.
  • Harvest date: 21st March 2017
  • Clone: Bernard 95
  • Label drawing: @shazhong

What we did to it

  • After hand picking, chilled the fruit overnight for maximum freshness.
  • Classic Chardonnay making - Whole bunch press to barrel for fermentation.
  • Wild Yeast Fermentation. 100% barrel fermented.
  • Extended Lees contact for some extra mid-palate weight.

What we match it with

  • a 'F-it' attitude and some lobster tail.
  • chargrilled late summer vegetables.
  • ideal serving temperature 12 degrees.