Description
WINEMAKING
The fruit was handpicked, chilled and whole bunch pressed to allow gentle extraction. The juice was transferred directly into French oak barrels and fermented with a mix of natural (wild) yeast and selected yeast strains to provide complexity. No malolactic fermentation to retain natural acidity and freshness. Post-fermentation the lees were stirred gently once a week until the balance between oak, lees characters and fruit characters was achieved
FOOD PAIRING
Well suited to a wide range of fuller white meat dishes. Chicken Cacciatore will perfectly suit the complex palate structure
VINTAGE NOTES
Starting the season, good rain events produced strong growth, canopies and budburst flowing to excellent yields and creating one of the best vintages in a decade. Progressing to a long cool summer providing the slow steady ripening of fruit that gives us the intense flavour and acidity that we hope and dream for every vintage. All areas of the Great Southern were gifted this incredible season and all the Rockcliffe vineyards looking superb
QUICK NOTES
VINTAGE
2018
WINEMAKERS
Michael Ng, Elysia Harrison
GRAPE VARIETY
Chardonnay
GROWING AREA
Great Southern
ALC %/VOL
13.5%
TITIRATABLE ACIDITY
6.9 g/L
pH
3.39
CELLAR POTENTIAL
8-10 years
OAK
100% French Oak: 50% new, 50% 1yr old
MATURATION
10 months
