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This wine exhibits characteristics such as the quintessential peach, apricot kernel with a cinnamon nutmeg spice on the nose with gentle acidity and robust palate. This Chardonnay was hand picked to very low yields with 100% whole bunch press following wild yeast ferment with minimal malolactic fermentation. The juice saw 20% new oak and 80% in old French oak for a period of no less than 10 months.
Enjoy me with
Look you could eat chicken with this Chardonnay and it would be great, as would it be with other seafoods as well. On the other hand we think it would be delicious with a Chardonnay braised Pheasant and a generous serve yellow Polenta cooked in milk and garlic and finished with Parmesan.
Established in Beechworth at the foothills of the Victorian Alps in 1999, Indigo Vineyards has continued to grow ever since. A broad range of clones have been planted and include Chardonnay, Viognier, Roussanne and Pinot Gris for the Whites and Shiraz, Pinot Noir, Cabernet Sauvignon, Merlot, petit Verdot, Sangiovese, Tempranillo and Nebbiolo for the reds. An interesting region characterised by mineral rich hills and a climate that is warm during the days and cool in the evenings.