On the Tasting Table this Weekend

February 23, 2012

The fruit for Grant Burge’s 2010 Barossa Chardonnay comes from various premium sites in the Barossa and Eden Valleys. The wine is cold fermented to preserve the vibrancy and freshness of the fruit characteristics. After fermentation 50% of the wine is allowed to undergo malolactic fermentation. This brings a richness, creaminess and complexity to the wine and enhances the aromatic profile while softening the palate. Blending this wine with a portion that has not undergone this malolactic fermentation prevents the freshness of the fruit characteristics from being overwhelmed and retains the wine’s vibrancy.

The 2010 Chardonnay is pale straw in colour with bright, greenish hues. An elegant nose is dominated by citrus characters with accents of white peaches, ripe melons and cream. The palate is rich without being heavy, with peach and creamy fl­avours balanced by crisp citrus acidity. This wine is best enjoyed when it is youthful and vibrant, and works brilliantly when matched to dishes such as baked snapper and roast chicken.




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