Brilliant straw colour. Aromas of lifted bouquet of nectarines and stone fruits with an underlay of toasty spice. Barrel ferment characters add complexity while flavours of citrus and cashew swirl around the palate to give a long flavoursome finish.
This Rockcliffe Third Reef Chardonnay is a perfect companion with chicken dishes. Our favourite is a pan-roasted or herb-crusted chicken breast. The simple crisp flavours combine well with the vibrant acidity of the Chardonnay.
The 2016 Chardonnay fruit was handpicked in pristine condition. The fruit was chilled and whole bunch pressed to allow gentle pressing. The juice was transferred directly into French oak barrels and temperature controlled to ensure a slow fermentation process with natural (wild) yeasts. This allowed for the development of complex flavours and textural weight. Post-fermentation the lees were stirred gently once a week until the balance between oak, lees and fruit characters was achieved. No malo-lactic fermentation was carried out so all the natural acidity was preserved.
Pan roasted Chicken breast with a hazelnut gremolata crust served with baby rocket. The crusted chicken gives this well structured chardonnay an extra dimension showing respect to its vibrant natural acidity.
Starting the season, good rain events produced strong growth, canopies and budburst flowing to excellent yields and creating one of the best vintages in a decade.
Progressing to a long cool summer providing the slow steady ripening of fruit that gives us the intense flavour and acidity that we hope and dream for every vintage. All areas of the Great Southern were gifted this incredible season and fruit from all the Rockcliffe Vineyards looking superb.
|Great Southern, Australia
|6 - 8 years
9 months in 100%
French oak 40% new, 60% old
A renowned surf break where the surf is powerful yet graceful. This is where we are reminded of the power of Mother Nature. Third Reef wines reflect the same features of power, elegance and grace.