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South East Australia

One Chain The Googly Chardonnay 2022

Regular price £9.69
Regular price £10.69 Sale price £9.69
Tax included. Shipping calculated at checkout.

Available in stock: 44

Product Information

Country
Australia
Region
South East Australia
Grape Variety
Chardonnay
Vintage
2022
ABV
13.5%
Closure
Screw Cap
Bottle Size
75cl

Description

One Chain The Googly Chardonnay is sourced from cooler climate vineyards to give a delicious, tangy white wine. Crisp, lively and bright, this citrus scented Chardonnay is well balanced, with tropical fruit and melon on the palate before presenting a vibrant, textured finish.

More Information

One Chain The Googly Chardonnay

One Chain The Googly Chardonnay is sourced from cooler climate vineyards to give a delicious, tangy white wine. Crisp, lively and bright, this citrus scented Chardonnay is well balanced, with tropical fruit and melon on the palate before presenting a vibrant, textured finish.

Best served cold with grilled chicken, summer salads or shellfish.

One Chain Vineyards is overseen by Peter Leske, Giles Cooke MW and Fergal Tynan MW. Comprising two ranges, Cricket Series and Character Series, One Chain works with growers to source fruit from some of the most established regions of South Australia. Our Character Series has a range of beautifully produced and packaged wines, benefitting from ultra premium quality fruit.Each wine has great varietal definition coupled with a signature vibrancy and freshness. These are wines that are immediately pleasing, yet authentic expression of the variety and place.

The Cricket Series wines are inspired by a love for the Australian national sport. Indeed, the name One Chain is the imperial measurement for 22 yards, or the length of a cricket pitch. However, you really dont need to be a connoisseur of the game to be bowled over by the restrained, elegant style of the Chardonnay and the bright red fruit and subtle oak of the Shiraz Cabernet.

Grapes are harvested by machine in the cool of the night from vineyard sites across South Eastern Australia.

Parcels of fruit were destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 26 degrees. Cap management techniques were optimised for each individual parcel to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures. Maturation took place mostly in stainless steel tanks.

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