Whole bunches from our best Chardonnay Vineyard in the heart of the Adelaide Hills were hand picked in late March, in the twilight, our Chardonnay's acid sunrise, being the cool of early evening, then destemmed in small batches without crushing the fruit to fill our press exactly.
The free run juice was then fermented in small stainless steel tank between 11 and 14 degrees Celsius and then finished fermentation in some new and first use French Oak Barriques. The wine has a high level of natural acidity, (6.81 grams per litre) a pH of 3.17 and although bone dry and alcohol of only 12.5%.
This Twilight of the Adelaide Hills Chardonnay was immediately bottled after 9 months without fining or minimal filtration to capture the essence of the vineyard and it is ready to drink immediately or cellar.
Pale yellow and rolled white gold. Bright..
Chalk. Chalk powder. Lemon zest and grapefruit and white peach skin, but just the skin. Then come hints of nettle and ruby grapefruit pith.
Clean pert linear and long; the acid is clean. Untouched perfect clean. Yet then comes the minerality. This brings a crunchy and resistant middle palate. All of this makes for a white wine that is both racy yet also full - full of unalloyed cool-climate chardonnay fruit. Apple. Lemon. Grip. The back palate gives way to a long lingering and mineral water finish.
The tension between acid and texture, citrus and richer fruit weights, makes this a versatile and understanding wine: a prawn dumpling made by hand at 11.45am? Poached chicken breast with a lemon sauce? A composed salad with smoked salmon? Scallops on the shell grilled over your Hibachi...
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