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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by their affable excellence, sound structure and pristine, penetrating varietal fruit... Satiations from the nethermost regions»
Discovered by Dr Bertel Sundstrup in 1987, after a long search for the perfect site, the amphitheatre known as Dalrymple is a mere twelve hectares of sun drenched bucolic idyll, at the very heart of superior viticulture on the beauteous Apple Isle. This is Piper's Brook central, a place of auspicious winegrowing climes, long hours of sunlight and extended ripening seasons, which yield fruit of remarkable succulence, gracious acids and satin tannins. Dalrymple are a small, unincorporated winegrowing concern, whose accord with the elements and devotion to the land, are best articulated by the leisured pursuits of their chief vigneron, whose favourite pastimes are sheep herding, river fishing and making smoked goose sausages. The wines of Dalrymple Estate have established a quiet repute amongst devotees of the more elegant Tasmanian styling, enduring exemplars of delicacy, effortless refinement and the most exquisite balance, eloquent of a magnificent terroir... The verdant nook on pipers brook»

Moss Wood Chardonnay CONFIRM VINTAGE

Chardonnay Margaret River Western Australia
Moss Wood include parcels of exposed grapes with no leaves, others without leaf removal. The former is a more complex style of Chardonnay with accentuated malty and roasted nut characters while the latter tends to retain citrus, honeysuckle and peach blossom aromatics whilst looking prettier. Before assembling, there are extensive tastings to check on the choice of barrel and to compare the different levels of exposure. The results are fascinating, a grand total of just a few hundred cases are made each year, Moss Wood Chardonnay is always beaut.
Available in cases of 6
Case of 6
$395.50
Chardonnay is hand picked and whole bunch pressed, the free run juice and pressings are kept separate, cold settled for a couple of days and fined to remove excess phenolics. Batches are transferred to fermenters, a small percentage of lighter settling solids is included, warmed and inoculated with pure yeast cultures. After a day of activity, the ferments are racked to a selection of seasoned and new 225 litre French oak barriques, vinified to dryness, assembled and treated to full malolactic. The winery air conditioning system is adjusted to keep ferments at lower temperatures between 8⁰C and 20⁰C. A total of twenty months in oak is followed by bentonite fining and sterile filtration.
Medium straw hue. Lifted and complex, nectarine and blossoms, lemon marmalade and lime, long term barrel aging adds malt, roast nut and cinnamon notes. The front palate shows generous ripe fruits, full body and smooth texture. Generous peach, marmalade and roast almond flavours, a balanced astringency that builds the mouthfeel but doesn't impinge on the texture, giving a long, sweet, round feel.
Moss Wood
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