2022 Project Amphora Chardonnay
Nose- Lemon flower, bickfords lime, pear ester, & green snake confection.
Palate- Brightness & texture. Zingy acidity, almost sherbet like. Peached pear, meyer lemons and a subtle textural minerality.
Cellaring- Modern, drink now style that will reward medium term cellaring.
Only 80 Dozen Produced.
One tonne of Adelaide Hills Chardonnay went into our two brand new 500L terracotta amphora. These amphora are handmade in Western Spain from the orange clay of Torrejoncillo. They’re designed with a porosity that allows a small level of micro–oxygenation – similar to the process that occurs within an oak barrel – but without the flavour profile of oak, hence allowing the purity of the wine to shine through. Hand plunged by our cellar team daily – constantly tasting and assessing the flavour and texture. Pressed after 12 days on skins and transferred into an old French oak puncheon for maturation on full lees – the aim was to leave on lees for as long as necessary to add mid-palate weight and creaminess to balance the zippy acidity.