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Producer: Peter LehmannGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: An oaky structured dry ChardonnayAlcohol by Volume: 11.5%Closure: ScrewcapCountry: Australia
Winery Information:A fifth generation Barossan, Peter Lehmann was born at Angaston in 1930, the son of a Lutheran pastor. His winemaking career began in 1947 as a 17 year-old withYalumba where he worked under the mentorship and tutelage of the great Rudi Kronberger for 13 years until he was appointed Winemaker/Manager of SaltramWines in Angaston. In that role for 20 years he built a national reputation for his high-quality, innovative Barossa Wines. He founded his own winery in 1979 in orderto support the Barossa growers who were facing financial ruin in the face of a serious overproduction of grapes - he named his new venture Masterson after the Damon Runyon character Sky Masterson, acknowledging what a gamble he had taken. Peter Lehmann Wines soon became a producer of premium bottled wines with a well-deserved international reputation. However, the imminent withdrawal of the principle shareholder in 1993 threatened the company's survival and Lehmann was again forced to gamble - this time by offering equity in the company by public float. The growers with whom he had forged such lasting relationships and his loyal staff invested in the new enterprise together with thousands of small investors and the float succeeded almost overnight.
Peter Lehmann works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The grapes for this wine were grown by a small number of growers in the cooler climate high hills of the Eden Valley.
Good winter and early spring rain set the vines up well for the 2014 vintage. Wind and frost negatively impacted fruit set but late spring and summer experienced warm, dry days. The harvest began with very hot weather interrupted by two days of heavy rain in mid February. An Indian Summer allowed the grapes to ripen slowly and evenly, producing exceptional quality.
After crushing, the juice was drained directly into heavy toast French hogsheads allowing the natural flora on the grapes to initiate primary and malolactic fermentation. The wine was matured for eight months on lees in barrel prior to bottling.
A delicate green gold colour. The bouquet shows hints of freshly cut white peach and toasty nuances derived from barrel fermentation. The palate is tightly structured with a long, dry finish.
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