From a special selection of plots chosen and tended by John Quarisa, these Adelaide Hills Chardonnay grapes are harvested in the dead of night then quickly but gently pressed, chilled to 5°C and left to settle for 48 hours. Fermentation is done cold to produce a cool climate style, with a portion undergoing barrel fermentation with the wines left on the yeast lees for 12 months prior to blending and bottling.
Straw-gold in colour with a nose that yells creamy Chardonnay, butterscotch and vanilla intermingle with sweet pineapple, papaya and candied lemon. An initial burst of tangy baked Bramley apple immediately turns to a soft, creamy, silky texture, tingly oak spice layered on plush tropical fruits with hints of honey, vanilla and white pepper dancing on the tongue to the finish. Oaky and creamy but not overpowering, it’s quite classy stuff.
Serve this up with creamy tagliatelle carbonara prepared with smoked pancetta, cream and lashings of aged Parmesan, oh mama.
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