2016 Chardonnay

$19.95$119.70

"Silver Medal, Top of Class"
As reviewed by National Cool Climate Wine Show 2016
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Product Description

Tasting Notes

2016 Chardonnay

Intensity
60%
Elegance
80%
Oak
30%
Sweetness
10%
Suggesting drinking temp
13-17°C
Pairs well with
Perfect Pairing
Soft cheeses, seafood, chicken and pork dishes, caesar salad.

Pan seared fish and mixed salad. The Classic White’s elegant flavours don’t smother the delicate flavours of seafood (especially fish), so the more subtle nuances of both the wine and the fish are able to shine, making a winning combination every time.

 

Introducing the Berrigan Chardonnay from the hidden region of Mount Benson in South Australia.

Chardonnay as a grape variety grows well in a variety of climates, but it’s when it’s grown in the cooler wine regions of the world such as that of Robe and Mt Benson that you get a great balance of delicate floral and fruit flavours, along with natural acidity and minerality. This is because the slower ripening experienced here allows the elegant floral and stone fruit flavours to gently accumulate in perfect harmony alongside the increasing sugar and phenolics in the grapes. The cooler days also slow the grape’s metabolism (and thus reduction) of organic acids, minimising the need for us to adjust the acidity in each wine to achieve balance.

The natural balance is found in all of our wines, and this classy little Chardonnay is a great wine to have with or without food.

Dig deeper...

Nice work!

“This Chardonnay was sourced from a premium vineyard close to the winery and the fruit was harvested at sunrise. The grapes were pressed off very quickly, to separate the juice from the skins as soon as possible and to prevent the phenolics leeching into the juice and the resulting wine. I wanted this wine to be soft and delicate, and to be a gentle introduction to the collection, so minimising the skin contact helped eliminate the undesirable extraction of phenolics from the skins and seeds, and reduced the need for me to soften the wine further before bottling.”

“The fermentation was completed in stainless steel vats and no oak was initially used, however once the primary and (half) the malo-lactic fermentation was complete, we transfered the wine to a combination of new French oak barriques, and older oak barriques. I also conducted a short period of lees stirring (yeast that has fallen to the bottom of the tank after ferment), to help soften the wine and build the mid palate a little, while introducing a touch more complexity into the wine.” Dan Berrigan

 

Additional Information

Pack

6 Pack, Bottle

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