| Wine Description |
|
A complex barrel fermented and lees aged wine with ripe grapefruit/citrus aromas and toasty full bodied flavour. A dry finish with mineral hints makes it well suited to accompany seafood or white meat dishes. |
| Tasting Notes |
|
A complex barrel fermented and lees aged wine with ripe grapefruit/citrus aromas and toasty full bodied flavour. A dry finish with mineral hints makes it well suited to accompany seafood or white meat dishes. |
| Winemakers Notes |
|
The 2004 vintage in Canterbury proved to be an exceptional season with a warm, dry summer and autumn, resulting in good yeilds of well ripened grapes. |
| Viticulture Notes |
|
The Petrie Vineyard is situated near the Rakaia River in Moid Canterbury on gravelly well draining soils. Hot nor'west days and cool night temperatures result in fine, highly aromatic Chardonnay grapes retaining crisp acidity and vitality. |
| Cellaring |
|
Development continuing for 3-5 years from vintage date |
| Food Match |
|
Rich seafoods such as scallops, crayfish, oysters and anything you would squeeze a lemon over. |
| Technical Details |
| WineMaker:
|
Danny Schuster |
| Vintage: |
2004 |
| Variety: |
Chardonnay |
| Region: |
Canterbury
|
| Released: |
Nov 2005 |
|
| Alcohol:
|
13%
|
| RS: |
4 g/l |
| TA: |
7.5 g/l |
|
|
