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Farmed by Rae Clark, Penola, Coonawarra. Certified Organic Grower
NOSE
Lemoncurd
White Peach
Flint and Crushed Granite
PALATE
Ripe Gala Apple
Grapefruit Pith
Saline Minerality
A lovely tension exists between plush fruit, natural acid and an underlining saline minerality from the limestone soils of the vineyard. The barrel fermentation and gentle lees work has built a subtle texture with a fruit weight and body that holds up to an acid backbone that provides great length - a very pleasing chardonnay for many palates, especially Chablis lovers!
Gingin Clone Chardonnay was whole bunch pressed and cold settled overnight before racking off rough solids to seasoned French barriques and hogs heads for fermentation. After a few days the fermentation kicked off and ticked along nicely at temperatures between 16 and 21 degrees. After 12-15 days the barrels were ready to be topped out and tucked away to rest on their lees for elevage. After 11 months in barrel the wine was bottled in February of 2025.
Farmed by Rae Clark, Penola, Coonawarra. Certified Organic Grower
NOSE
Lemoncurd
White Peach
Flint and Crushed Granite
PALATE
Ripe Gala Apple
Grapefruit Pith
Saline Minerality
A lovely tension exists between plush fruit, natural acid and an underlining saline minerality from the limestone soils of the vineyard. The barrel fermentation and gentle lees work has built a subtle texture with a fruit weight and body that holds up to an acid backbone that provides great length - a very pleasing chardonnay for many palates, especially Chablis lovers!
Gingin Clone Chardonnay was whole bunch pressed and cold settled overnight before racking off rough solids to seasoned French barriques and hogs heads for fermentation. After a few days the fermentation kicked off and ticked along nicely at temperatures between 16 and 21 degrees. After 12-15 days the barrels were ready to be topped out and tucked away to rest on their lees for elevage. After 11 months in barrel the wine was bottled in February of 2025.