Chardonnay

Murdoch Hill Chardonnay is selected from vineyards in Lobethal, Oakbank and the Piccadilly Valley in the Adelaide Hills. Each parcel provides a different profile to the final wine.

The fruit is handpicked and kept in cold storage for several days. It is then whole bunch and whole berry pressed straight to a mixture of new and seasoned oak for barrel fermentation with natural yeasts.

Only a small selection of the barrels are allowed to undergo partial malolactic fermentation to add complexity and soften the wine's acidity.

Pale straw, Murdoch Hill Chardonnay has stone fruit and citrus flavours with a fine acid line, given depth and structure from the oak. Cellaring potential is five years.