Sirromet

2019 Signature Collection Chardonnay

Regular price
$36.00
Sale price
$36.00
Regular price
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Quantity:

  • 2019
  • 750ml
  • Case of 6
  • Chardonnay
  • Granite Belt Australia
  • Signature Collection
  • White Wine

Description

REGION: Granite Belt, Queensland.

COLOUR: Medium-gold.

NOSE: Beautifully integrated nose of ripe peach, grapefruit, rockmelon and touches of pineapple with creamy French oak and toasted nuts.

PALATE: A dry, sophisticated style with rich layers of white peach, melon, waxy citrus and ripe green apple. Long finish with a fine backbone of acidity and supported by subtle vanilla oak.

WINEMAKING COMMENTS: Fruit was picked a little early to retain freshness and good acidity in the warm 2019 vintage. Crushing and light pressing produced excellent quality juice which was run directly to French oak barriques after cold settling. Fermentation commenced spontaneously, allowing expression of flavours from the wild yeasts unique to our vineyards, with a cultural yeast added mid-way to ensure fermentation completed safely. 30% of barrels underwent malolactic conversion, adding creaminess and touches of fresh butter. 12 months over yeast lees in oak has resulted in a rounded wine with layers of pastry texture and intense flavours of lemon curd, juicy peach, apple and toasted hazelnuts.

FOOD MATCHING: Homemade fresh gnocchi with wild mushroom ragu.

Description

REGION: Granite Belt, Queensland.

COLOUR: Medium-gold.

NOSE: Beautifully integrated nose of ripe peach, grapefruit, rockmelon and touches of pineapple with creamy French oak and toasted nuts.

PALATE: A dry, sophisticated style with rich layers of white peach, melon, waxy citrus and ripe green apple. Long finish with a fine backbone of acidity and supported by subtle vanilla oak.

WINEMAKING COMMENTS: Fruit was picked a little early to retain freshness and good acidity in the warm 2019 vintage. Crushing and light pressing produced excellent quality juice which was run directly to French oak barriques after cold settling. Fermentation commenced spontaneously, allowing expression of flavours from the wild yeasts unique to our vineyards, with a cultural yeast added mid-way to ensure fermentation completed safely. 30% of barrels underwent malolactic conversion, adding creaminess and touches of fresh butter. 12 months over yeast lees in oak has resulted in a rounded wine with layers of pastry texture and intense flavours of lemon curd, juicy peach, apple and toasted hazelnuts.

FOOD MATCHING: Homemade fresh gnocchi with wild mushroom ragu.

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