$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.
- Where it comes from
- What we did to it
- What we match it with
- 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.