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Chardonnay from Vasse Felix's Margaret River estate vineyards, with the Gingin heritage clone prioritised for its small bunches (roughly 70-100 grams) and naturally high acidity. Fruit is picked early in the morning, chilled, whole-bunch pressed, and the
unclarified juice is transferred straight to French oak barriques where it ferments on indigenous vineyard yeasts, with a controlled degree of oxidative handling; malolactic fermentation is allowed to occur naturally rather than being induced.
The Home Vineyard at Wilyabrup sits about 4km from the ocean on lean gravel loam over clay.
Heytesbury is the estate's flagship white, built on the Gingin heritage clone that anchors the estate's Chardonnay programme. The 2010 vintage won eleven trophies in Australian national wine shows, which the estate describes as making it the most awarded wine in Australian history.
Vasse Felix's Chardonnay plantings span three sites — the Home Vineyard at Wilyabrup (first planted 1967), Gnarawary at Wallcliffe (1997) and Adams Road at Carbunup (1998).
Vasse Felix was founded in 1967 by Dr Tom Cullity, the region's founding wine estate, with the first serious wines — a Cabernet Sauvignon Malbec and a Riesling — made in 1972. The Holmes à Court family has guided the estate since 1987. Virginia Willcock has led the wine program as Chief Winemaker since October 2006.
Roast chicken with butter and thyme
Barrel-fermented Chardonnay's texture and oak spice sit naturally with roasted poultry and butter.
Seared scallops
The sweetness and caramelised crust of scallops meet the wine's lees-derived texture, while its acidity keeps the pairing fresh.
Steamed snapper with ginger and spring onion
Delicate white fish and aromatic ginger suit a white with acidity and restrained oak rather than a heavy red.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์ขาวจากออสเตรเลีย · บอดี้ปานกลางถึงเต็ม · แห้ง · เข้ากับพาสตาครีมและริซอตโต
ตัวเลือกของซอมเมอลิเยร์: Shellfish (lobster, crab, prawn)
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