Localization: Western Australia
Tasting Notes: The nose displays a deep aromatic fruit concentration of melon and nectarine, with a touch of citrus, toasted almond, and nougat. The palate is delightfully complex yet soft with excellent fruit intensity, gingerbread, and spice from the French oak. Ripe white nectarine and melon characters are paired with fresh grapefruit acidity. All these flavor components will further develop, with some cellaring, to create a palate that is textural, ripe, and lingering.
Notes: The grapes are picked in February at 13.0 Baume sugar level (riper end of the spectrum) with a pH ~3.35 and acidity at ~7.5 grams/Litre.
The wine was fermented with a yeast strain from Burgundy, known to increase texture during fermentation. During the 4 months after alcoholic fermentation, the winemakers regularly stirred whilst in oak (battonnage), which also increases mouthfeel, from components from the yeast lees. These compounds will polymerize over time, adding a rounder flavor and textural profile. A small portion of the wine underwent partial malolactic fermentation, after the primary alcoholic fermentation.
Oak: 4 months, in 33.3% new, 33.3% 1-year-old, and 33.3% 2-year-old French oak
Food Pairing: Salads, chicken, and light fare. Corn and Crab Chowder
The Domain: Grace Town is a special project by Fran Kysela and Kysela Pere et Fils, highlighting impressive terroirs and fruit-driven wines. The project currently features a Chardonnay from Australia’s famed Margaret River, and three red selections – Zinfandel, Petite Sirah and a Red Blend – from the diverse Lodi region. The Margaret River region is known around the world for its top-quality wines and food. While the region produces less than three percent of Australia's wine, it accounts for more than a fifth of its premium wine.