Your cart is currently empty!
VITICULTURE Fruit was sourced from several premium vineyards in the Hunter Valley.
WINEMAKING The juice was fermented in both stainless steel vats and new fine grain French oak, followed by a period of extended lees maturation, giving the wine an opulent richness and structure.
PALATE & BOUQUET The nose has generous aromas of white peach and toasted coconut while the palate offers a balanced, clean citrus finish.
ALCOHOL 13.5% (8.0 Std Drinks)
FOOD MATCHES Creamy fish pie, Parmesan mash potato and fresh steamed greens
CELLARING Drink now, or cellar for 3-5 years for a more toasty, textural finish.
WINEMAKERS Bill Sneddon & Alex Woods.
#allandalewinery #allandalechardonnay #huntervalley #huntervalleychardonnay #drink now