Fruit for our hallmark Chardonnay was sourced from two regions; Hilltops & Hunter Valley.
Fermented with a Burgundian yeast strain in stainless steel vats, this wine completed fermentation in fine grain French oak barrels where it rested to mature on lees for 6 months, essential to imbibe that buttery silkiness expected in an Allandale Chardonnay.
The Hilltops fruit offers a fresh acid structure, typical of a colder climate Chardonnay. While the warmer climate Hunter Valley portion provides a ripe fruit injection. This Chardonnay has a soft buttery texture with a clean citrus finish.
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