Forest Hill Vineyard: 'Estate' Chardonnay 2021
With the influence of the Southern Ocean at Forest Hill Vineyard, this is an elegant, well-balanced and textured cool climate Chardonnay. It has bold, structured palate, with discreet oak, with a finish of cleansing lime juice acidity. Drink with pork, veal or other white meats.
Dry-grown, low-yielding vineyards planted on gravel loam with an underlying clay base (crucial to non-irrigated vines) from three different sites in the Mount Barker region of Western Australia. Bright straw with green hues and aromas of white nectarine & citrus peel. Flavours of stonefruit persist on the palate with citrus. Barrel fermentation builds richness, texture and complexing nutty flavours. Finish is long with natural acidity.
|Style||White Wine, Sec, Medium-bodied, Non Sparkling|
|Wine Region||Australia, Western Australia|
|Grape Variety (Cépage)||Chardonnay|
|Food & Wine Matching||Chicken and Turkey, Pork, Seafood, Thai Food|
|Cellarage||Drink 2022 to 2025.|
|Vinification||Harvested in the cool hours of the morning and chilled further before some parcels are whole-bunch pressed and others crushed before pressing straight into French oak barriques (30% New oak). Fermentation takes place at cool temperatures with mostly natural yeast, followed by a partial malo-lactic fermentation. There is some batonnage and the wine is matured in barrel for 8 months to achieve balance before bottling.|
|Alcohol By Volume (%)||13|
Forest Hill Vineyard
First planted in the late 1960s, Forest Hill Vineyard (located in Mount Barker within the Great Southern region of Western Australia) was bought by the Lyons family in 1996. Today, the 95 hectare estate is headed up by Guy Lyons, and is an accredited James Halliday 5 Star winery. The vineyards produce elegant wines of the highest calibre from a wide variety of plantings - Riesling, Chardonnay, Semillon, Sauvignon Blanc, Shiraz, Merlot, Cabernet Sauvignon, Malbec and Gewürztraminer.
The Lyons family manage Forest Hill Vineyard to ensure soil health, with minimal inputs and sustainable practices. This includes grazing stock and composting of grape material post fermentation.
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