Hints of peach and meringue meld elegantly with sweet cashew, vanilla and pastry notes. Subtle oak adds complexity that integrates seamlessly with the creamy apple and peach palate, leading to a crisp, lingering tail.
Smooth and delicious now, it will improve for the next decade.
Since 2008 Mount Avoca has fermented increasing amounts of its Sauvignon Blanc in French and Hungarian oak to build complexity and interest into the blends. All components in this limited release Fumé Blanc were fermented and matured in barrel. Some were drawn off for full solids fermentation with indigenous (wild) yeast, and others were encouraged to go through partial MLF to further enhance the complexity. All barrels were matured on yeast and stirred (battonage) weekly to increase the weight, balance and mouth-feel prior to bottling in late 2014. Only 220 cases made.
Shimmering straw colour with flashes of chartreuse.
Fragrant pineapple and passionfruit characters with underlying hints of fresh asparagus and herbs. The natural acidity provides great length and texture, and a mouth-watering finish that is zesty and bright.
Enjoy this wine with light seafood such as pan-fried snapper or BBQ prawns, and with an array of salads. Delicious with a platter of goats’ cheese, pecorino and feta, and the perfect apéritif with fresh oysters.
The certified organic fruit for this wine was sourced from 32-year-old vines planted in rocky loam soils located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were harvested cool in the morning then pressed into stainless steel tanks, with a small fraction of the juice transferred into French oak barrels (five years old). Fermentation in steel took place over 15 days with the selected yeast, and over the duration of four weeks in the barrels with wild yeast. Both fractions were kept on lees contact for an additional one month, and after five months the wine was prepared for bottling.
|Residual Sugar||2.4 g/L|
Pale rose with golden hues.
This wine is pale rose in colour with delicate golden hues, filled with the succulent aromas of ripe apricot, honeysuckle, nashi pears and candied citrus. Biscotti and cream flavours enhance the soft texture and intriguing complexity, creating a wine that is engaging, well-balanced and refreshing.
This wine is delicious with seafood such as seared scallops or pan-fried halibut steak. Enjoy it with white meats such as roast chicken or pork tenderloin, and with creamy pastas made with white cheese sauce.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
The fruit for this wine was sourced from 12 year old vines planted on limestone and sandy gravel located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested cool in the morning then pressed into stainless tanks where fermentation took place over 15 days with the selected yeast. 10% of the juice was transferred into French oak barrels (three years old) for fermentation with wild yeast over four weeks. Both fractions were kept on lees contact for one month, and after five months, the wine was prepared for bottling. No fining agents were used in order to preserve the lively colour and natural fruit aromas.
|Date Bottled||November 2016|
Pale straw green, almost limey in colour.
This Chardonnay shows intense aromas of fresh peaches, limes, grapefruit, guava, and hints of lemongrass. Oak contributes to the creamy vanilla, butterscotch, white pepper and ash notes, enhancing its complexity.
This Chardonnay would be best served with grilled white fish, sashimi dishes, or fresh oysters.
Delicious now, and has great years ahead. Serve lightly chilled.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested mid-February, crushed, de-stemmed and pressed into French and Hungarian oak barrels (five years old). Fermentation took place over 15 days with selected yeast. The wine was kept on lees contact for a further three months. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.