Background: The ‘Terracotta’ wines get their name from the soils on which the fruit is grown. These red basalt/clay soils are renowned for their low fertility thus reducing the yield of the vine and increasing fruit concentration.
Fruit source: The Chardonnay was grown on the red clay hillside of the ‘Lochleven’ vineyard in Pokolbin.
Fermentation: Handpicked fruit was whole bunch pressed and barrel fermented in French oak hogsheads that were one and two years old.
Maturation: After 10 months maturation and no malolactic fermentation allowed, we bottled in late 2017 under screwcap.
Winemaker’s comments: 2016 was great year for white varieties in the Hunter Valley. Semillon and Chardonnay beat the rains, and the cooler conditions allowed plenty of natural acidity to be retained. Most Chardonnays will have respectable cellar life.
Tasting note: Light straw in colour; there are ample aromas of white peach, cashew nuts and spice. The palate is refined and features nectarine and peach fruit flavours. Oak present, but high quality and in full harmony with the fruit. A clean zesty finish completes the package.
Cellaring estimate: Medium term. 5—10 years.
Suggested food match: Fresh seafood. Ocean Trout and Salmon.