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Petaluma use their impressive vineyard holding in the Adelaide Hills to produce a Chardonnay that shows poise and precision. Sourced from vineyards in Lenswood and Balhannah and then fermented in a combination of one and two year old French oak as well as stainless steel. Lees stirring helps add complexity and texture while the cool-climate fruit adds minerality and freshness.
Part barrel-fermented, part fermented in stainless steel, and partial mlf, are the winery constructs of a very attractive Adelaide Hills chardonnay, adding to its complexity, but still allowing the varietal fruit freedom to express itself. This is not the far more expensive Petaluma Piccadilly Valley version.
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