99% Chardonnay and 1% Semillon sourced from a small number of growers in the cooler climate high hills of the Eden Valley, South Australia.
After crushing, the juice was drained directly into heavy toast French hogsheads allowing the natural flora on the grapes to initiate primary and malolactic fermentation. The wine was matured for 8 months on lees in barrel prior to bottling.
The bouquet shows hints of freshly cut white peach and toasty nuances derived from barrel fermentation. The palate is tightly structured with a long, dry finish.
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