Barramundi Chardonnay

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  Large temperature differentials from night to day have resulted in wines with excellent natural sugar/acid balance. 
Grape variety: 100% Chardonnay, vintage 2017 
Specs: alcohol by volume: 13.5% 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity. 
Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin. 
The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14 and 16 degrees C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production. 
The wine was then stored in stainless steel on French oak to produce complexity, stirred on lees to create texture and mouthfeel, before being fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood Colour – Light straw with a vibrant green hue. Nose – Dominant varietal aromas of nectarine, rockmelon and citrus blossom are supported by toasty oak characters with undertones of flint. Palate – Creamy lemon curd, nectarine and white peach are the dominant flavours supported by subtle oak derived charry characters. Long and elegant with a crisp finish. 
Serve at 6°-10°C now or with careful storage may enjoyed for up to three years. 
Foods that complement this Chardonnay are: Roasted pork shoulder with apples, whole baked snapper with a butter, Barramundi Chardonnay and lemon thyme sauce, panna cotta with Barramundi Chardonnay poached peaches.