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RegionTumbarumba, NSW
WinemakerAndrew Higgins
ColourPale straw yellow.
AromaA fragrant aroma of white peach, fig and toasty vanillin oak.
PalateA smooth and linear palate with fresh honeydew melon and flinty acidity. Creamy cashew nut lees complexity from batonnage and a long and refreshing textural finish from barrel fermentation fill and complete the palate.
Growing ConditionsA warm & dry growing season, with a cool January followed by a warm February & March provided ideal ripening conditions. Gradual sugar accumulation, great acid retention and a balanced crop level with even flavor & phenolic ripeness.
Vinification/MaturationIndividual parcels of Chardonnay were machine and handpicked based on flavour ripeness and style. These parcels were delivered to the Hanwood Estate winery where they were gently crushed or whole bunch pressed to ensure minimal colour and phenolic extraction. Some batches were pressed direct to barrel, others were quickly settled keeping light press solids for texture and palate weight. A warm natural or inoculated fermentation in barrel was utilised for added complexity. The wines were then left on natural yeast lees with battonnage as required for a further 8 months to build texture and complexity; the wine was then blended, gently fined and bottled.
Alcohol/Vol13.5%
pH3.32pH
Acidity (TA)7 g/L
Bottles per Case6
Last Tasted Date09-03-2017
Peak Drinking2017-2023

Barwang wines are sourced from the cooler climate regions throughout Australia, delivering expressive wines with elegant, distinctive characters.

Weight 8 kg
Dimensions 27 x 18 x 35 cm

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