Patricia Chardonnay

Brown Brothers Patricia Chardonnay is named after the Brown family matriarch, Patricia Brown. It draws on vineyards in the Tamar Valley in Tasmania and the Yarra Valley in Victoria.

The grapes are handpicked and whole bunch pressed to minimize the extraction of harsh phenolics. The juice is sent to barrels for fermentation.

Partial malolactic fermentation develops complexity in the wine, which matures for nine months in new and seasoned French oak. The lees are continually stirred to add another level of depth.

Vibrant straw green, Brown Brothers Patricia Chardonnay has fresh stone fruit and citrus flavours with balanced cool climate acidity. Cellaring potential is five years.