2018 Cornelius Sutton Chardonnay
| Awards |  |
| Tasting Note | Complex wine displaying a plethora of aromas from flint and burnt matchstick to white peach, spice, barrel ferment notes all balanced by an elegant oak background. The palate is sophisticated with a juicy acid backbone. White peach, flint notes and a creamy mid palate makes way to a spicy oak finish. This wine has been built for cellaring and will be rewarded by patience. |
| Technical Note |
Winemaking Region: Bellarine Peninsula, Victoria. Clone: P58 - Soil Type: Self mulching black vertosol derived from tertiary basalt. Oak use: 8 months in Allier barriques: Winemaking: Hand picked at optimal ripeness, whole bunch pressed with the best juice run to barrel. Fermentation took place over 10 days by wild yeasts. Lees stirring occurred every 3-4 weeks and spent 18 months on lees. It was then blended, fined, filtered and bottled. Post Bottling: 13.0% ale, 3.21 pH, 7.1 g/1 acid. |
| Reviews |
Single vineyard, whole-bunch pressed, wild-yeast fermented in French puncheons (1/3 new), mlf. Matured 18 months on lees in French oak. Intense and mouth-filling, composed of white stone fruits, citrus, grilled nuts, almond meal and spice. Super-fresh on the palate, bright in personality, with a pronounced and attractive grapefruit pithiness and spiced apple coming into play, with layers of sherbet-like acidity. Puts a tang in chardonnay's step now, with the promise of ageing well. |