Gilbert Museum Release Chardonnay 2016


Fruit grown between 970m and 1030m elevation on the Borrodell vineyard. Fermented and matured in a combination of new one, two and three-year French oak and a 600L concrete egg. After partial mlf, the wine was left on light less and stirred weekly for three months and slowed to monthly thereafter before maturation in tank for a further six months on lees. In almost perfect vintage conditions, the Gilbert family made hay while the sun shone, squirrelling away some stellar juice for a rainy day.

Baked apples, peach cobbler and upside-down pineapple cake. Warmed Anzac biscuits, candied ginger and grated nutmeg, walnut paste and curry leaf. Driving acidity, but it’s the latticework of texture and flavour depth that you’ll be swooning over. Power and sophistication, it’s all here. 97 points – Halliday Wine Companion




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