Peter Lehmann Chardonnay 2006
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Oak fermentation and maturation is used only sparingly - usually just 10% of this wine is fermented in French oak to give a touch of beautiful textural creaminess which adds complexity to the palate. A very stylish wine that showcases the primary fruit characters and yet gives a touch of softness that many people find so appealing in Chardonnay.
Delicate pale straw in color. A soft creamy nose with peach notes and alluring barrel and wild ferment characters. A taut palate. Restrained; lean and flinty acidity guides nicely weighted fruit and complex oak through to a clean minerally finish. A restrained and stylish Chardonnay from a superb white wine vintage. Enjoy in its vibrant youth, or cellar for a further 5 plus years.
Perfect accompaniment to fuller flavoured fish such as salmon, or creamy pasta dishes, chicken pie or a chicken, leek and mushroom risotto.
"Vanilla-scented oak frames peaches and tropical fruit upfront, and then this wine picks up just enough crisp, citrusy flavors on the finish to give ti a sense of balance and focus." 88 Points,
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Other Vintages
2009-
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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.