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Petaluma Yellow Label Chardonnay, Piccadilly Valley

The vineyards of the Piccadilly Valley are some of the coldest and wettest in South Australia; ideal for grapes such as Chardonnay that appreciate cooler growing conditions. After harvesting by hand, the majority of the grapes are de-stemmed, crushed and pressed, a small portion being chilled and then whole bunch pressed. The musts were cold settled for a week and then seeded with selected yeast strains to conduct the alcoholic fermentation. These seeded musts were then transferred to oak barrels, of varying sizes up to 500 litres with 40% new French oak, for fermentation. About a 75% malolactic fermentation is carried out and the wine is aged in oak for about eight months. Full-flavoured and richly textured, the aromas show lemon curd, grapefruit and crunchy green apple. The palate displays creamy barrelferment notes, cashews and butter, held in check by the fresh finish.

Product code: 35056

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Petaluma Yellow Label Chardonnay, Piccadilly Valley

Details

Type: White
Country: Australia
Region: South Australia
Vintage: 2016/2017
Producer: Petaluma
Primary grape: Chardonnay
Bottle size: 75cl
Code: 35056
Awards:
- 2016, Gold Sommelier Wine Awards 2019

Screwcap
Sulphites
Milk

The product and allergen information provided has been supplied by the producer/manufacturer of the products. Matthew Clark gives no warranty or reliance as to the accuracy of the information. Although the information provided is correct at the time of publication, to ensure that you have the most up to date information please read the product label on delivery.

Expression

Elegant, intricate, mineral-laced whites

Flexible with a range of cheese styles including soft goat's, Gruyère, Emmenthal, pecorino, parmesan, Cheddar
Butter and cream-based sauces. Beurre noisette, hollandaise, velouté, mornay, white clam
Strongly flavoured spices should be used sparingly. Good with tarragon, chervil, chives, parsley, thyme
Pan-fried, grilled or braised light meats such as capon, pork, veal, guinea foul
Butter and cream-based sauces. Beurre noisette, hollandaise, velouté, mornay, white clam
Very spicy food can overrun the wines delicate complexity
Radicchio, endive, truffle fine bean, pea shoot, chanterelle salads. Fennel, purple sprouting broccoli, asparagus

About the Wine

Chardonnay

Shar-doe-nay

Chardonnay can produce quality wines in a wide range of climates, with a real varied style. In cool climates like Champagne or Chablis it produces a lean steely wine with pronounced acidity. In warmer climates it develops buttery, honey notes whereas hotter climates, it's richer in body with the flavour of tropical fruits.

Flavours:

Butter
Green Apple
Minerals
Pineapple
Vanilla

Petaluma, founded in 1976 by Brian Croser, with the sole objective of producing ultra premium wines through a careful selection of the best sites within a particular Australian region suited to a chosen variety, thus creating the concept of Petaluma’s “Distinguished Vineyards”. A Halliday 5 star winery, Petaluma sources its grapes from carefully selected vineyards in the Adelaide Hills, Piccadilly Valley, Clare Valley and Coonawarra in South Australia.

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The Country

Australia

Australia is at the start of an exciting wine journey. Having been a successful wine growing country with their classic punchy style, we are now seeing more experimentation and diversity, and it's for the better.

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