• GEAU222012

Treaures Coonawara

TREASURES CHARDONNAY 2012 - Australia - White Wine

Regular price
RM 140.00
Sale price
RM 140.00
Regular price
RM 0.00
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Country : Australia
Region : Coonawarra
Type : White
Year : 2012
Volume : 75 cl

WINE MAKERS TASTING NOTES : Light yellow with hint of green colour. Cool climate style showing some melon, peach fruit flavours with some citrus balanced with some fine grain French oak. Full bodied and rich yet with an elegant palate with varietal chardonnay characteristics, a complex creamy texture and a long crisp finish. This wine is a great match with grilled fish or chicken. This wine has the flavour, structure and balance to be enjoyed now or offers added satisfaction from further cellaring.

ABOUT THE WINERY : Established in 2005 and based in the McPherson Ranges in rural New South Wales, John and Josephine Quarisa lease winery space and source fruit from various established regions throughout Australia to craft full-flavoured wines of excellent value. Australians of Italian heritage, their mottos ‘passion is everything’ and ‘never take life too seriously’ perfectly represents the attitude they have towards their venture and life in general. A winemaker for over 30 years, during which time he has worked for some of the country’s largest and most well-known wineries including McWilliams, Casella and Nugan Estate, John has been awarded some of Australia’s greatest accolades including both the Jimmy Watson and Stodart Trophies. After becoming an International and Australian Wine Show Judge, John’s experience and passion drove him to develop a range of wines that reflected the attributes he loves in great wines; down to earth, full of character and approachable are words which describe both the winemaking style and the winemaker himself.

ABOUT THE WINE MAKING : Only the best grapes were hand selected by our winemaker for
harvesting. The grapes were machine harvested during the coolof the night to preserve the fruit flavour and quality. The grapeswere quickly crushed and pressed and the resulting juice chilledto 5°C and left to settle for 48 hours. The juice was fermentedcold to help produce a cool climate style where a portionunderwent barrel fermentation. Once dry, the wine was left onyeast lees in tank and wood for a further 12 months to createsome creamy flavours and some to undergo Malolactic. Carefulblending of the different components produced a wine of highquality and style.