2020 Cazadora Ultra Premium Chardonnay
This Ultra Premium Australian Chardonnay tasting notes of Citrus and green apple on the nose, complemented by spicy, toasted French oak. The lactic acid produced from MLF adds richness, and the new oak also contributes to mouthfeel and texture. A beautifully crafted Tasmanian Chardonnay with an exquisite aroma and rich yet finessed palate.
Download Full Tasting Notes - 2020 Cazadora Ultra Premium Australian Chardonnay
2020 Cazadora Ultra Premium Australian Chardonnay | Wine Growing Region Tasmania, Australia
Pale green straw
This Tasmanian Chardonnay nose is citrusy with green apple on the nose, complemented by spicy, toasted French oak.
The lactic acid produced from MLF adds richness, and the new oak also contributes to mouthfeel and texture. A beautifully crafted Chardonnay with an exquisite aroma and rich yet finessed palate.
Hand-picked in mid-April, a late-year it was, the fruit was crushed and destemmed to press, and only the free-run juice was collected and cold settled for this wine. Juice pH was 3.14, the year was cold, and acids were high. Settled juice was warmed and inoculated, and once fermentation started was transferred to new French oak hogs’ heads. A malo culture was started and added to barrels during fermentation at the end of primary fermentation. By the end of malolactic fermentation, wine pH was up to 3.40, barrels topped and kept on minimal Sulphur until October, stirred monthly.
Tasmanian Chardonnay Food Pairing with an appetiser of Mini Zucchini and Tasmanian Tongola Goats Cheese, Tart Wild Mushroom Soup with Hawaij Spice, Asparagus with Blood Orange and Toasted Hazelnuts
Main dishes consist of Citrus Spiced Fried Chicken Wings, Australian Crab with Cannellini Bean Salad and Citrus Vinaigrette, and Australian Red Snapper with Braised Leeks.
Desserts are Lemon Tart with Blueberry Compote and Tasmanian Valhalla Vanilla Ice Cream and Tarte Tatin.
Hot and dry
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