Tasting Notes
In 2014 CLO ventured into the Yarra Valley to try his hand at Chardonnay. For those lovers of the traditional Chardonnay style please look away now - this one's different. Fermented as whole bunch carbonic maceration for 2 weeks and matured partially in tank and the other part in a new 1000L Austrian Foudre. The wine is reminiscent of dill pickles and apricot puree with similar textures on the palate too. Needs food and is especially good with antipasto platters. It's different and good.
CLO is a micro-vigneron in NSW. Chris Loth sources fruit from growers in Orange and Tumbarumba, but also manages a vineyard of his own in Tumbarumba. The grapes are grown in high altitude vineyards of varying soil types and micro-climates, each yielding a unique character. The grapes are handpicked and fermented wild in a variety of vessels with out any additions. Elevage is at minimum 18 months before being bottled unfined, unfiltered and unsulfured. They are each full of character, as represented by the expressions on the labels, and are exciting and interesting drinks. Clean and stable too.
| Product Type | Wine White Chardonnay |
| Volume | 500ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Yarra Valley |
| Winemaking Practices | Natural |
| Vineyard Practices | Minimal Intervention |