'Ace High Chardonnay
2023 ‘Ace High’ Chardonnay
Composition
100% Chardonnay (Gin Gin clone)
Tasting Note:
Aroma: Almond | Orange Blossom | Marzipan
Palate: White Peach | Dried Pear | Citrus
Our maritime influence is reflected with hints of oyster shell lingering.
Full alluring, long lasting and delicious.
Winemaking:
Whole bunch pressed
92% French oak (75% New) + 8% Concrete egg
100% wild yeast fermentation
30% wild malolactic fermentation. Maturation in oak for 11 months.
97 Points - Ray Jordan
"This is a beautifully crafted chardonnay made using whole bunch pressing to a combination of new French oak and concrete eggs. It was all wild fermented with some wild ferment in the malolactic component. It’s created a fine linear expression with a flinty minerally thread taking the palate to a long finish. Nougat, popcorn and lemon curd with a slice of quince past bring their contributions to the chalky dry finish."
Cellar
2033
Food Match
Scallops | Fresh Crayfish | Baked Dhufish
2023 ‘Ace High’ Chardonnay
Composition
100% Chardonnay (Gin Gin clone)
Tasting Note:
Aroma: Almond | Orange Blossom | Marzipan
Palate: White Peach | Dried Pear | Citrus
Our maritime influence is reflected with hints of oyster shell lingering.
Full alluring, long lasting and delicious.
Winemaking:
Whole bunch pressed
92% French oak (75% New) + 8% Concrete egg
100% wild yeast fermentation
30% wild malolactic fermentation. Maturation in oak for 11 months.
97 Points - Ray Jordan
"This is a beautifully crafted chardonnay made using whole bunch pressing to a combination of new French oak and concrete eggs. It was all wild fermented with some wild ferment in the malolactic component. It’s created a fine linear expression with a flinty minerally thread taking the palate to a long finish. Nougat, popcorn and lemon curd with a slice of quince past bring their contributions to the chalky dry finish."
Cellar
2033
Food Match
Scallops | Fresh Crayfish | Baked Dhufish
2023 ‘Ace High’ Chardonnay
Composition
100% Chardonnay (Gin Gin clone)
Tasting Note:
Aroma: Almond | Orange Blossom | Marzipan
Palate: White Peach | Dried Pear | Citrus
Our maritime influence is reflected with hints of oyster shell lingering.
Full alluring, long lasting and delicious.
Winemaking:
Whole bunch pressed
92% French oak (75% New) + 8% Concrete egg
100% wild yeast fermentation
30% wild malolactic fermentation. Maturation in oak for 11 months.
97 Points - Ray Jordan
"This is a beautifully crafted chardonnay made using whole bunch pressing to a combination of new French oak and concrete eggs. It was all wild fermented with some wild ferment in the malolactic component. It’s created a fine linear expression with a flinty minerally thread taking the palate to a long finish. Nougat, popcorn and lemon curd with a slice of quince past bring their contributions to the chalky dry finish."
Cellar
2033
Food Match
Scallops | Fresh Crayfish | Baked Dhufish
