Plantagenet2020 Great Southern Chardonnay, Three Lions
Great Southern, AustraliaVintage: 2020
Made by Great Southern pioneers/icons, Plantagenet, this wine is vibrant yellow-gold in colour. Peach and nectarine aromas dominate with hints of nougat and lemon blossom, and a touch of waxy citrus leaf. On the palate, crunchy white nectarine gives a real sense of freshness, balanced perfectly with a mineral drive, creamy texture and subtle toasty notes.
Plantagenet’s 126 hectares of vineyards have been carved out of the region’s distinctive Marri soils, named after the massive native Marri, or Red Gum, trees that grow there. Fruit for this wine was sourced from two of the estate’s sites, Rocky Horror and Crystal Brook. Located 15km south of Mount Barker, Rocky Horror was planted in 1999 on soils consisting of deep gravel loam over ironstone with, with a north and west-facing aspect. Crystal Brook, established in 1988, lies 4km from Rocky Horror on a fertile mix of gravel loam and sand soils. All vineyard operations are completed with an active focus on sustainability in order to maximise biodiversity.
Whats in the bottle
100% Chardonnay
12 Mixed Bottles *
£13.05
Save £1.45
* As part of a mixed case of any 12 bottles
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Description
The Three Lions wines are from Plantagenet. The name Plantagenet was given to the shire in Western Australia by early English settlers and was adopted by the winery when it was established in 1974. The arms of the Gules family, who later became the Plantagenet dynasty, were three lions passant guardant, termed colloquially “the arms of England”. They were first adopted by King Richard the Lionheart (reigned 1189–1199), son of King Henry II of England (reigned 1154–1189), and grandson of Geoffrey Plantagenet, Count of Anjou. Plantagenet the winery is self-sufficient, with 126 hectares of vineyard in Great Southern. All their wines are made from estate fruit. Their Three Lions label, with a link to the name Plantagenet, showcases the quality of grapes from across their various sites.
The grapes were harvested at night, and then chilled and gently pressed to tank for settling. Some parcels were racked and fermented in stainless steel while others were transferred directly to French oak barriques for fermentation. Fermentation was carried out with select cultured yeast strains at controlled temperatures of 15 to 25°C. Post-ferment, the wine remained on lees, with regular bâtonnage, for several months. Malolactic fermentation was not encouraged. Parcels were then carefully blended to achieve a modern and contemporary style of Chardonnay balancing between bright fruit intensity with complex savoury characters.
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