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Producer: Ravenswood LaneGrape Varieties: Chardonnay 100%Optimum Drinking: Within 5 yearsWine Style: Crisp yet complex whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: Australia
From one of the cooler spots high in the Adelaide Hills, this wine has a lovely combination of tropical pineapple together with tangerine and a balanced and vibrant freshness.
Lifted fruit aromas of ripe peach and papaya are complemented by delicate notes of orange blossom. The crisp palate leads to an array of exotic fruit favours; white nectarine, honeydew melon, and tangerine, with a subtle flintiness. Textured with refined French oak and a deliciously persistent finish.
The Ravenswood Lane wines are made at the state-of-the-art The Lane Vineyard in the Adelaide Hills. Small parcels of fruit are hand selected to produce wines with impeccable provenance; each wine is a delicious combination of site, personality and experience that brings the vibrancy of the vineyard into every glass. Vineyard Manager Marty Edwards works closely with esteemed winemaker Michael Schreurs (former head winemaker at Henschke) following a philosophy of minimal intervention, respect for organic principles and capturing the essence of each site and variety. They have achieved this and more, in these inspirational wines.
The 2016 vintage saw a warm spring providing ideal flowering and subsequent fruit and canopy development. Warm weather throughout the summer resulted in an early harvest with evenly ripened fruit, showing a bright natural acidity and pure fruit flavours.
The 1.8 hectares of Chardonnay were planted in 1998 in a very cold pocket of the vineyard, at an altitude of 400 metres above sea level. The vines are single cordon, spur pruned VSP and planted on their own roots in Ravenswood Lane’s hallmark ancient lithosols (ancient broken down limestone) topsoil over red podzolic clays. The vineyards are managed sustainably with great care taken to protect and preserve the unique microclimate and environment in which they are grown. No systemic chemicals are used and strict lutte raisonnée philosophies are followed.
The Chardonnay grapes were hand selected and pressed into stainless steel tanks where they were cold settled and racked. Fermentation took place at cool temperatures of 14 to 18°C, in stainless steel to preserve the purity of the fruit. Post fermentation, the wine was transferred into a mix of 30% French oak and 70% stainless steel vessels for maturation on its fine lees. Sulphur was added to prevent malolactic fermentation from occurring, resulting in a crisp style of wine. The wine carefully blended after eight months, stabilised, gently filtered and bottled.
A lovely match with sheeps cheeses or scallops and bacon.
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