In a year where Adelaide Hills Chardonnay shone brightly, this example is no exception. Handpicked from the single vineyard Rathmines, south of Hahndorf, the grapes were gently whole bunch pressed and fermented wild in French oak barrels. Ten months on full solids resulted in a beautifully focussed wine displaying subtle oak with citrus and nutty overtones, and a fine acidity on the back palate. Rediscover one of the Adelaide Hill’s best varietals.
Patrick Eckel: 93
“Pristine white peach, oyster shell, flashes of flint and citrus frame the elegant nose. The palate is light on it’s feet and benefits from a little lemony acidity with green apple and fig that’s given depth by understated stone fruits and background mealy notes that will slowly make themselves known in years to come. Chalky acidity gives great texture. A wine that grows in the glass, as much as it will grow in stature in years to come.