Leeuwin Estate Prelude vineyard Chardonnay
About the Wine: TASTING NOTES: Fragrant with an abundance of white nectarines, lime curd, Nashi pears and baby peaches. Followed by notes of jasmine, lemon blossom and chamomile tea leaves. Nuances of cashews, blanched almonds and brioche. The palate is bright with great concentration, purity and clarity. Grapefruit, lemon wedges and pear lead to a creamy textured, palate with minerals and lovely acidity. 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. 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. Technical Info: 93 Pts - JamesSuckling.com. 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. WINEMAKING: Cool crushed fruit with some skin contact. The juice was settled for three days, racked and inoculated with yeast. 100% of the juice was barrel fermented in French barriques and the lees stirred regularly. After nine months in barrel the various components were blended, fined, cold stabilized and bottled.