The Orange Region is renowned for its cool, elegant Chardonnay. The slow ripening of the grapes ensure an intensity of flavour, with finesse being the key.
The new Angullong ‘Fossil Hill’ Chardonnay is a modern wine with complexity, structure and texture. It is a lovely example of the quality of cool climate, Orange region chardonnay.
|REGION:||Orange Region, NSW|
|WINEMAKING:||Upon harvest this chardonnay was fermented in a combination of new (25%) and seasoned oak (one to three years of age). It was matured with lees stirring for 11 months before bottling in February 2018|
|COLOUR:||Straw coloured with a slight green hue.|
|AROMA:||Complex citrus, spice and stone fruit characters, with oak maturation aromas adding lovely depth, complemented the fruit beautifully.|
|PALATE:||A layered, complex cool climate chardonnay with great structure, soft texture and depth of flavour. The oak will integrate further with time in bottle.|
|WINE ANALYSIS:||Alc/vol: 13.0%, pH: 3.24, TA: 3.2|
|ADDITIVES:||Made using traditional methods. Some traces of egg products may remain. Preservative 220 added.|
|PEAK DRINKING:||Now through to 2026.|
|FOOD MATCHES:||Match with roast chicken and dishes that include wild mushrooms and slow roast tomatoes or white truffles.|
“Grown at 850 metres this is real cool climate Chardy, with delightful aromas a tight refreshing, slightly steely palate oozing with great crisp citrus/stonefruit flavours coupled with superb acidity, great texture, & a lingering finish making it VERY CLASSY.” Wine Assist, Dan Traucki, Nov 2018
“9.3/10 As lemony as chardonnay gets and accompanying perhaps the barest whiff of oak there’s more fruit going on too, including one I’ve never had before, so can’t tell you what it is – maybe chardonnay? Lovely stuff.” Daily Examiner, Max Crus
“Orange’s hero variety continues to leave a defining stamp on this cool climate region’s reputation. High-altitude fruit has enabled winemaker Ben Crossing to shape a modern-style wine with an emphasis on fruit-driven flavours balanced by a judicious touch of oak.” Sunday Telegraph, John Fordham, Dec 2018