Grace Town Chardonnay
The Margaret River region is known around the world for its top-quality wines and food. While the region produces less than three per cent of Australia's wine, it accounts for more than a fifth of its premium wine. Coastal influences in the Margaret River area yield chardonnay with tropical fruit notes.
The nose displays deep aromatic fruit concentration of melon and nectarine, with a touch of citrus, toasted almond and nougat. The palate is delightfully complex yet soft with excellent fruit intensity, gingerbread and spice from the French oak. Ripe white nectarine and melon characters are paired with a fresh grapefruit acidity. All these flavor components will further develop, with some cellaring, to create a palate that is textural, ripe and lingering.
Specifications
AppellationMargaret River
Wine TypeWhite
Varietal(s)
100% Chardonnay
Age of vinesAverage 30 years
Soil typeDeep, well-drained, red gravelly Loam
VinificationThe grapes are picked in February at 13.0 Baume sugar level (riper end of the spectrum) with a pH ~3.35 and acidity at ~7.5 grams/Litre.
The wine was fermented with a yeast strain from Burgundy, known to increase texture during fermentation. During the 4 months after alcoholic fermentation, the winemakers regularly stirred whilst in oak (battonnage), which also increases mouthfeel, from components from the yeast lees. These compounds will polymerise over time, adding a rounder flavor and textural profile. A small portion of the wine underwent partial malolactic fermentation, after the primary alcoholic fermentation.
Oak: 4 months, in 33.3% new, 33.3% 1 year old, and 33.3% 2 year old French oak
Pairings
Salads, Chicken and Light Fare. Corn and Crab Chowder.
The nose displays deep aromatic fruit concentration of melon and nectarine, with a touch of citrus, toasted almond and nougat. The palate is delightfully complex yet soft with excellent fruit intensity, gingerbread and spice from the French oak. Ripe white nectarine and melon characters are paired with a fresh grapefruit acidity. All these flavor components will further develop, with some cellaring, to create a palate that is textural, ripe and lingering.
Specifications
AppellationMargaret River
Wine TypeWhite
Varietal(s)
100% Chardonnay
Age of vinesAverage 30 years
Soil typeDeep, well-drained, red gravelly Loam
VinificationThe grapes are picked in February at 13.0 Baume sugar level (riper end of the spectrum) with a pH ~3.35 and acidity at ~7.5 grams/Litre.
The wine was fermented with a yeast strain from Burgundy, known to increase texture during fermentation. During the 4 months after alcoholic fermentation, the winemakers regularly stirred whilst in oak (battonnage), which also increases mouthfeel, from components from the yeast lees. These compounds will polymerise over time, adding a rounder flavor and textural profile. A small portion of the wine underwent partial malolactic fermentation, after the primary alcoholic fermentation.
Oak: 4 months, in 33.3% new, 33.3% 1 year old, and 33.3% 2 year old French oak
Pairings
Salads, Chicken and Light Fare. Corn and Crab Chowder.
