Chardonnay Riverland & McLaren South Australia
Fruit from healthy vineyards specialized in yielding grapes to specification, early ripening and disease free, is selected to make the Hardy No-additives range of wines. Barrel fermentation introduces subtle oak complexity onto the palate, whilst maintaining a reductive environment (non-oxidising) for the wine through contact with sedimentery yeast lees (for heightened flavour profiles). Utilizing innovative preservatives-free vinification, Hardy have been able to craft a wine without the use of any additives, purely for the enjoyment of good Chardonnay.
Compare the Hardy No Additives range to some of it's rivals, and you'll find this one is the most expressive in terms of good varietal character, aromatics and palate. Barrel fermentation and yeast lees stirring have been employed, as is the case with the finest Chardonnays. Vineyards close to the winery were harvested in the cool of the night to reduce the risk of oxidation. The overriding principle of the winemaking process is at all stages to minimise the handling of the fruit and the wine. Malolactic fermentation is completed in barrel to naturally remove malic acid, making the wine more stable and endowing it with soft creamy flavours, and a fine texture. Approx 14.0%
Appearance is a clear medium straw. Nose of this medium weight wine expresses lifted ripe peach and melon fruit, a luscious butteryness with toasty nut and wood aromas. Mouth filling, an exemplary Chardonnay delivering soft white peach and melon fruit complexed by butter and lingering vanillian oak. Palate is full of lusty fruit with a good array of tropical elements and fine textures from barrel treatment and lees resting. Crafted with no preservatives, completely additive-free, in a forward drinking, ready to enjoy now styling, always good with food. Hardys makes perfect sense for those who enjoy rich, flavoursome wines with good complexity, fine integration, and no added extras.