Goes well with pork
The rich lusciousness of this Chardonnay matches really well with full flavoured pork, and there is enough acidity in the wine to cleans the palate after eating that delicious crackling!
Local pork producers.
2013 was a great vintage in Tasmania and resulted in Chardonnay fruit with great natural acidity and fruit intensity.
The fruit for this wine was whole bunch pressed to tank and allowed to settle without enzyme for 24 hours and then racked to barrel (30% new French oak). 60% of the wine was naturally fermented, and 40% underwent malolactic fermentation. The wine was matured in oak for 9 months prior to bottling.
This is a refined and elegant cool climate Chardonnay. The nose displays aromas of citrus fruit, apricot kernel and white peach with spicy integrated oak, whilst the palate is fine and minerally.