Grape Variety: 100% Chardonnay
Growing Region: Clare Valley, Australia
Owner / Chief Winemaker: Mitchell Taylor

2008 was another year of challenges in the Clare Valley. As with previous vintages that Mitchell has over-seen - the aim was to craft a wine of delicacy and finesse that will age well. To this end, the juice was quickly extracted using gentle whole berry pressing and then chilled quickly to approx 8°C - to ensure varietal and regional characters were captured and retained. Sourced from the St Andrews vineyards - 95% of the juice was barrel fermented with 5% of that using wild yeast.

 

Batonnage (lees stirring) was employed over 10 weeks after fermentation and some parcels also remained on lees for around 4 months to build mid-palate structure. The other 5% was fermented in stainless steel and then blended back to give the wine vibrancy and freshness. The oak for this wine was 'Prestige' French barrels - 20% new, the remaining 80% being 1 - 2 years old. The wine stayed in oak barriques for approximately 10 to 12 months after which only minimal fining and filtration prior to bottling in September 2009.
An inviting shiny gold colour fills your glass. It has a fresh, lifted aroma of white peach, subtle pineapple and a hint of rock-melon - with the oak adding complexity to the bouquet. The mid-palate has a rich texture, whilst still retaining a slightly mineral backbone, giving it an overall elegant mouth feel and a touch of creaminess from maturation on lees. The flavours of peach, nectarine and cashew nuts are evident along with cleansing citrus notes on the finish - which has a wonderful persistence and length from the quality French oak. Cool decant for 15-20 minutes and serve at 9-11°C.

Gold Medal - Concours Mondial du Bruxelles 2011.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer; and will age well for another 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine match grilled white meats, subtle cream and butter glazed dishes, enjoy.