Leeuwin Estate Art Series Chardonnay
About the Wine: The purity on the nose is unmistakable; defined by a fruit spectrum of Japanese pear, Tahitian lime, and Meyer lemon. About the Producer: FOUNDED: 1975 OWNER: The Horgan Family WINEMAKER: Tim Lovett After an extensive search in 1972 to identify the most suitable Australian area to produce premium varietal wines, Robert Mondavi singled out a small plot of land in the Margaret River region. At the time a cattle farm, Leeuwin Estate evolved under the direction of owners Denis and Tricia Horgan, with Mondavi acting as consultant and mentor. The Estate was thrust into the international spotlight when Decanter magazine awarded their highest recommendation to the 1980 Art Series Chardonnay. Now under the direction of two generations of the founding family, the Estate is recognized as one of Australia's leading wine producers and wine tourism pioneers. Featured three times in the prestigious category of "International Winery of the Year" by U.S. Wine & Spirits magazine, Leeuwin Estate wines consistently rank alongside the world's finest. Technical Info: 97 Pts - Decanter VITICULTURE: Situated at Australia’s most southwestern point and surrounded by ocean on three sides, Margaret River offers a consistent, maritime climate. Warm days are tempered by cool evenings, protecting the vines from extreme temperatures. The region’s ancient granite soil provides free-draining soil that is ideal for viticulture. Leeuwin Estate focuses on minimal intervention. The Estate is planted to predominantly Chardonnay, Cabernet Sauvignon, Sauvignon Blanc and Riesling; however, it is Block 20, Leeuwin’s greatest site, that bears fruit for the iconic Art Series Chardonnay. Situated on the lower slopes of a northwest facing, rolling gravelly hill, the twenty-five-year-old vines are of the original Gin Gin clone. These tiny berries offer bright acidity and delicate, yet persistent, varietal flavor – the hallmarks of the acclaimed wine. WINEMAKING: The winery was one of the first in the region to adopt temperature-controlled fermentation tanks, while only the best French oak barrels were imported for maturation.