2019 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 |
Whole-bunch pressed to French puncheons (a third new) for wild-yeast fermentation and 18 months' maturation. Sutton has slurped up the 18 months in oak and come out the other side nicely integrated, sporting bright citrus and stone-fruit generosity. It is impeccably contrasted with tightly wound, lemony acidity. Promises endurance. |