All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.
The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.