Current Vintage 2010
The fruit for this wine was sourced from our four Estate managed vineyards within the Red Hill sub-region.
The winemaking process for this wine involved chardonnay fruit being whole bunch pressed, clarifying the juice and barrel fermenting in seasoned French Oak (approximately 20% indigenous yeast).
The fruit driven bouquet displays ripe peach, melon and mandarin. The palate is fresh, round and generous with melon and almond milk flavors combining with nutty barrel ferment characters.
Harvested: 15th, 20th, 23rd, 24th, 30th, 31st March 2010
Brix at harvest: 23.5°
Total Acidity: 6.1gm/l
Wine pH: 3.27
Cellaring: 3 to 4 years
Winemaker: Lindsay McCall
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