THE VICKERS
THE VICKERS
CHARDONNAY LIMESTONE COAST 2014 VINTAGE
INFORMATION VINTAGE: 2014 REGION: Wrattonbully WINEMAKER: Natalie Cleghorn HARVESTED: February & March 2014 ALC/VOL 12.5% TOTAL ACID 5.8 g/L PH 3.22
Wrattonbully, on the Limestone Coast, is a land of ancient terra rossa soils over a maze of limestone caves – a place of discovery. We named our Wrattonbully vineyard in honour of acclaimed Australian geologist and iconic Antarctic explorer, Sir Douglas Mawson.
WINEMAKING / VITICULTURE The style for Mawson’s The Vickers Chardonnay is captured by picking the grapes when the fruit flavours are at their best. Cool processing and fermentation are used to retain the freshness of the grapes. The wine was allowed some time on its yeast lees and underwent a process called bâtonnage, a traditional winemaking technique where the yeast lees are stirred to build a richness of flavour. A small amount of French oak was used, adding further complexity and texture to the wine.
VINTAGE CONDITIONS
Vintage 2014 presented winemakers and grape growers with some unusual challenges. The lead up to vintage was warm and mild; with rain late in 2013 setting the vines up nicely. In the new year however, Mother Nature decided to take us on an incredible ride; starting with a string of hot weather events followed closely by unseasonably heavy rains. However, despite these challenges, and thanks to our exceptional viticultural team, Chardonnay in Wrattonbully stood strong.
WINEMAKERS NOTES
Pale lemon in colour with a green hue, Mawson’s The Vickers Chardonnay is complex and savoury. Notes of fresh peach and macadamia nuts are accompanied by an enticing preserved lemon tone and a subtle hint of toast. The palate is fresh yet savoury and full bodied, with a fresh lemonlime zesty drive that gives a lip smacking finish. Mawson’s The Vickers Chardonnay is best consumed in its youth. Try with a roast pumpkin, chorizo and fetta pizza.
Suitable for vegans and vegetarians.
CHARDONNAY LIMESTONE COAST 2014 VINTAGE
INFORMATION VINTAGE: 2014 REGION: Wrattonbully WINEMAKER: Natalie Cleghorn HARVESTED: February & March 2014 ALC/VOL 12.5% TOTAL ACID 5.8 g/L PH 3.22
Wrattonbully, on the Limestone Coast, is a land of ancient terra rossa soils over a maze of limestone caves – a place of discovery. We named our Wrattonbully vineyard in honour of acclaimed Australian geologist and iconic Antarctic explorer, Sir Douglas Mawson.
WINEMAKING / VITICULTURE The style for Mawson’s The Vickers Chardonnay is captured by picking the grapes when the fruit flavours are at their best. Cool processing and fermentation are used to retain the freshness of the grapes. The wine was allowed some time on its yeast lees and underwent a process called bâtonnage, a traditional winemaking technique where the yeast lees are stirred to build a richness of flavour. A small amount of French oak was used, adding further complexity and texture to the wine.
VINTAGE CONDITIONS
Vintage 2014 presented winemakers and grape growers with some unusual challenges. The lead up to vintage was warm and mild; with rain late in 2013 setting the vines up nicely. In the new year however, Mother Nature decided to take us on an incredible ride; starting with a string of hot weather events followed closely by unseasonably heavy rains. However, despite these challenges, and thanks to our exceptional viticultural team, Chardonnay in Wrattonbully stood strong.
WINEMAKERS NOTES
Pale lemon in colour with a green hue, Mawson’s The Vickers Chardonnay is complex and savoury. Notes of fresh peach and macadamia nuts are accompanied by an enticing preserved lemon tone and a subtle hint of toast. The palate is fresh yet savoury and full bodied, with a fresh lemonlime zesty drive that gives a lip smacking finish. Mawson’s The Vickers Chardonnay is best consumed in its youth. Try with a roast pumpkin, chorizo and fetta pizza.
Suitable for vegans and vegetarians.
