The 2016 vintage is characterized by very dry conditions and generally warm temperatures. Budburst commenced early in 2016 with strong canopy growth by January. The result has been wines that have developed ripe flavours at moderate potential alcohol with medium to high natural acidity, providing the backbone, elegance and finesse that defines the Delamere.
Every aspect of making this wine seeks to allow our unique vineyard characteristics to shine through, developing a complexity and texture that truly cool climate chardonnay fruit can carry so well. Carefully hand harvested from Delamere's oldest vines in the cool of the morning, the fruit is pressed directly into Burgundian coopered French oak and allowed to undergo natural wild fermentation. Partial malolactic fermentation and 10 months of lees stirring are an integral part of crafting this wine.
Opening with elegant citrus blossom, hints of delicate stone fruit. The key to this wine is its ability to balance the taut acidity, ripe apple and stone fruit flavours, judicious use of oak and the savoury lees influence to create a complex and interesting wine that will age gracefully over the next 8-10 years.
Roast chicken with truffle butter, wild mushroom risotto with shaved pecorino, rabbit ravioli, leek and potato veloute.