Whole bunches from our best Chardonnay Vineyard in the heart of the Adelaide Hills were hand picked in mid 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 12 months without fining or minimal filtration to capture the essence of the vineyard and it is ready to drink immediately or cellar.
The nose captures the expression of the Adelaide Hills terroir with layers of citrus, guava, apple and pineapple character. Hints of brioche, praline and mineral weave through the lush fruit flavours. The vibrant palate of generous Clingstone peach and lemon peel is entwined with almond meal and vanilla bean notes. The palate is richly layered and Chardonnay’s natural taut acidity balances the accents of French oak off in the lengthy finish.
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