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    MH ‘Piccadilly Valley‘ - Chardonnay

    Type of wine
    type of wineWit
    Producer
    Country
    Grape variety
    Chardonnay
    Ageing
    Eikenhout barrique 225-350L, deels nieuw eikenhout en deels 2e & 3e fill
    Vintage
    Viticulture
    Vinification
    Whole bunch press, zonder koude settling start de gisting op eikenhout met het natuurlijke gist

    Chardonnay | Piccadilly Valley, Lobethal | whole bunch press, vergist en gerijpt op eikenhout | rijke romige wijn | smokey | toast | fijne zuren 

    Murdoch Hill

    Na stages in Italie en Frankrijk keert Michael terug om in het familiebedrijf zijn eigen stijl te ontwikkelen als wijnmaker. Met een rugzak vol aan ervaring gaat hij aan de slag met plots van warme en droge wijngaarden en plots die koeler en vochtiger zijn. Hij probeert zo puur en natuurlijk mogelijk wijn te maken en dat gaat hem goed af. Hij is inmiddels al een keer uitgeroepen tot Best Young Winemaker in Australië. Keep up the good work!

    MH ‘Piccadilly Valley‘

    STYLE This modern refined style of Chardonnay exhibits all the typical characters of the Adelaide Hills, displaying white peach, citrus and grapefruit’s with a fine acid line. Careful lees work and oak selection give this wine complexity and structural support. VINEYARD SELECTION: Premium vineyards from the Lobethal district, Oakbank and the Piccadilly Valley were selected for this Chardonnay. Each small parcel provides a different profile giving an overall complex wine, clonal material included Bernard clones 76, 96 with parcels from I10V1 and sparkling clone G9V7. VINTAGE: The Adelaide Hills 2016/17 growing season was cool and wet with record rainfall and low temperatures resulting in a late, cool vintage. The challenging conditions required heavy crop and leaf reduction to facilitate ripeness and disease control. Harvest was pushed into autumn developing more aromatic flavours and intense natural acidity. WINEMAKING: The fruit was hand picked then kept in cold storage at two degrees for several days. The fruit is whole bunch and whole berry pressed straight to barrel with a mix of barriques and puncheons with 15% new oak. The juice was fermented naturally with largely no malolactic fermentation, a small selection see partial malo to add complexity and soften the often-high acidity.