Adelaide Hills-Padthaway Chardonnay 2021
Pepperjack
Adelaide Hills-Padthaway Chardonnay 2021
Pepperjack
Adelaide Hills-Padthaway Chardonnay 2021
Overview
Overview
Each parcel of the Chardonnay was crushed direct to press. The juice was cold settled before being racked, warmed, yeasted then sent to barrel forfermentation or left to ferment in tank.The parcels of wine in the barrels were stirred and topped monthly while the wine parcel in tank was left on lees until blending.
| Varietal | Chardonnay |
|---|---|
| Vintage | 2021 |
| Country | Australia |
| Region | Adelaide Hills |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 12.5% |
| Peak Drinking | Drink Now |
Awards and Accolades
Awards and Accolades
| Silver | 2022 Royal Queensland Wine Show |
| Bronze | 2022 Hobart Wine Show |
Food Pairing
Food Pairing
Beef
Chicken
Fish
Seafood
Taste Description
Taste Description
Nose
Aromas of white stone fruits, grapefruit, hints of spice, nutmeg and some nutty cashew oak.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Adelaide Hills, South Australia
The Adelaide Hills is one of Australia’s younger wine regions, but it’s as savvy as its famous Sauv Blanc. With a cool climate and high altitude, its dynamic winemakers are also responsible for top notch Chardonnay and Pinot Noir.
Vintage 2021 saw both a long cool ripening and a return to respectable crop loads after the previous two vintages were affected by extreme conditions. Despite a dry July prior to budburst, soil moisture levels were close to fill point as budburst commenced. Warm conditions in September ensured even budburst and long-term average rainfall from late September through to November promoted ideal canopy development. Unlike the previous two seasons, conditions at flowering allowed good set of grapes. The summer of the 2020/21 growing season was the coolest in the past ten seasons. Several good rain periods in late January / early February ensured satisfactory soil moisture for the final stages of ripening. The cool temperatures were ideal conditions for flavour development and allowed winemakers to harvest fruit at its optimum.
Richard Mattner - Winemaker
Growing up in the Barossa Valley, winemaker Richard Mattner was never far from wine. His grandfather's vineyard at the highly-regarded Light Pass district was Richard's playground during the school holidays. Upon leaving school, Richard gained employment as a cellar hand and began a career in the wine industry in 1993. Richard was destined to be a winemaker and in 2004 he graduated from Charles Sturt University with Bachelor of Applied Science (Wine Science). Richard says winemaking is an art and just another way of creatively expressing himself. In addition to his passion for red wine, Richard has a keen interest in all things sports and loves nothing more than to relax with friends and enjoy a char-grilled scotch fillet on the barbeque perfectly matched with a bottle of wine, of course.