From Sunday Chardonnay - 2023
Cowra, NSW
Cowra is one of the three regions that make up the central ranges of NSW. The warmest of the three it is perfect for making richer, rounder styles of wine reminiscent of California.
The warmth and long growing season helps to develop wonderful ripe and complex flavours, full-bodied, rich, and buttery, with flavours of vanilla, oak, and tropical fruit .
Distinctive characteristics of tropical fruits, peach, melon, and lemon butte. Subtle oak maturation combined with a hint of minerality leads to a crisp and lively finish
Winemaking: Grapes were picked relatively ripe and underwent a clean cold fermentation with 10% allowed go through malolactic fermentation. Aged in 15% new oak, 5% second fill oak, 10% 3+ seasoned oak.
Cowra, NSW
Cowra is one of the three regions that make up the central ranges of NSW. The warmest of the three it is perfect for making richer, rounder styles of wine reminiscent of California.
The warmth and long growing season helps to develop wonderful ripe and complex flavours, full-bodied, rich, and buttery, with flavours of vanilla, oak, and tropical fruit .
Distinctive characteristics of tropical fruits, peach, melon, and lemon butte. Subtle oak maturation combined with a hint of minerality leads to a crisp and lively finish
Winemaking: Grapes were picked relatively ripe and underwent a clean cold fermentation with 10% allowed go through malolactic fermentation. Aged in 15% new oak, 5% second fill oak, 10% 3+ seasoned oak.
Cowra, NSW
Cowra is one of the three regions that make up the central ranges of NSW. The warmest of the three it is perfect for making richer, rounder styles of wine reminiscent of California.
The warmth and long growing season helps to develop wonderful ripe and complex flavours, full-bodied, rich, and buttery, with flavours of vanilla, oak, and tropical fruit .
Distinctive characteristics of tropical fruits, peach, melon, and lemon butte. Subtle oak maturation combined with a hint of minerality leads to a crisp and lively finish
Winemaking: Grapes were picked relatively ripe and underwent a clean cold fermentation with 10% allowed go through malolactic fermentation. Aged in 15% new oak, 5% second fill oak, 10% 3+ seasoned oak.
