- From 5 red star Haliday-rated winery
- Pair with slow-cooked pork belly with fennel
- Great for celebrations or laid-back meals
Wolf Blass White Label Piccadilly Valley Chardonnay 2016 x6
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Great with slow-cooked pork belly with fennel and roast carrots, or chicken saltimbocca with prosciutto and sage.
Fermented in 75% seasoned and 25% new French oak barriques with wild yeasts and natural malo-lactic fermentation, then matured for 9 months to enhance purity of fruit and build complexity.
Mid straw with a green tinge.
Pristine, elegant fruit provides fresh aromas of white nectarine, apple blossom and lemon, that are enhanced with subtle nutty oak and hints of gunflint.
The palate is complex, structural and focused, with good mid-palate depth and impeccable balance. A fine acid line allows flavours to build and persist, resulting in exceptional length.
The White Label range boasts wines of rare distinction. Highlights of the vintage, these are contemporary expressions of classic wines, crafted using exceptional fruit from distinctive regions, passionate winemaking expertise and traditional values. The Piccadilly Valley, on the eastern slopes of Mount Lofty, is one of the highest wine regions in Australia with vineyard sites up to 600 meters above sea level. The high altitude climate is further tempered by occasional fog and cloud cover, which, combined with long bursts of gentle sunshine, allows for long, slow ripening and full flavour development while retaining high natural acidity and low pH. Vineyard soils are complex and diverse. The resulting Chardonnay is the terroir made manifest - elegant and complex with clarity of fruit and unparalleled quality.
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