Antcliff’s Chase Chardonnay 2018

$23.00 inc. GST

 

Antcliff’s Chase Chardonnay 2018

This Chardonnay is made in a creamy Chablis style. It was aged in new and old French Taransaud oak barriques with wild yeast fermentation and a small percentage of malo- lactic fermentation, producing an intriguing complexity and mouthfeel to the wine. On the nose there is a strong aroma of melon and white peach coupled with a hint of nuttiness and struck matchstick. The palate is complimentary with multi-layered peach and nectarine fruits, finishing with flinty mineralality and strong persistence. Un-fined. Filtered. Screwcap closure. Vegan friendly.

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Antcliff’s Chase Chardonnay 2018

This Chardonnay is made in a creamy Chablis style. It was aged in new and old French Taransaud oak barriques with wild yeast fermentation and a small percentage of malo- lactic fermentation, producing an intriguing complexity and mouthfeel to the wine. On the nose there is a strong aroma of melon and white peach coupled with a hint of nuttiness and struck matchstick. The palate is complimentary with multi-layered peach and nectarine fruits, finishing with flinty mineralality and strong persistence. Un-fined. Filtered. Screwcap closure. Vegan friendly.

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Antcliffs Chase

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Antcliff’s Chase Wine

Antcliff’s Chase Wines is a small, family owned and run vineyard and winery situated at Caveat, midway between Yea and Euroa in the Strathbogie Ranges of North East Victoria. The five hectares of vines were established by John Antcliff Bennett, Neomie Bennett and their son Chris Antcliff Bennett in 1982. Wines under the name Antcliff’s Chase have been produced since 1989. The vineyard is sited at an elevation of 580 metres on a North Easterly aspect. The soils are well draining granitic sandy loams which are relatively infertile and deep. While these conditions do not mean high yields, they do allow the grapes to develop strong flavours and regional characters. All major activities such as pruning, thinning and picking are undertaken with great care by hand. The vines have been dry grown since 1994 with minimal use of fungicides and organic fertilisation by our flock of sheep. Today Chris Antcliff Bennett and his family produce an average of 600 cases of wine each year that is sold through the cellar door, selected local restaurants and of course, WineCloud

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