The Chardonnay grape thrives in the Australian sun, and the ancient soil structure provides the clusters with the right nutrients. The subsoil is rich in chalky pebbles and loose sand, allowing the vines to root easily. The deep roots allow the vines to easily absorb moisture and draw nutrients from the soil. All clusters mature perfectly and are harvested early in the morning at ideal ripeness. This prevents damage and bruising to the clusters during transport. Upon arrival, the Sutton Hill winemaker sorts the Chardonnay clusters on sorting tables. Only the finest clusters are processed, and the taste reveals their quality.
Upon opening the bottle, we immediately smell a heady aroma of exotic fruit, with hints of vanilla and apricot. In the glass, it erupts into a beautiful golden yellow with a slight green shimmer. The lovely, thick texture clings to the glass and flows beautifully. Nosing the glass, we detect hints of mango, apricot, and lychee. Later, some hints of vanilla and roasted nuts. The palate is full and ripe with a thick texture, abundant tropical fruit richness, vanilla, and an oily character.
