After 13 years working with his Uncle Rick at Goaconda, Pete is a dab hand with Chardonnay and still a bargain at a fraction of the cost of Giaconda.
The fruit was basket pressed, juice assembled then racked to barrel with some solids retained. Fermentation was allowed to proceed on wild yeast, at medium temperature. 50% malolactic fermentation occurred in barrel slowly during the winter.
Pale straw. The elegant floral nose has notes of white peach, lifted lemon/lime. The palate is finer that usual and very refined, the exuberant fruit of youth is evident, pear and lime, with all the elements of high quality chardonnay falling into line behind it. Light cinnamon and ginger hint . Long and soft but with an intense core of concentrated fruit. A lick of extremely fine vanillan wood. The persistent acidity blends seamlessly with the depth of fruit, showcasing the purity and intensity developed by the granitic soils of Beechworth.