Warning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.

Sourced from a selection of vineyard sites across the Adelaide Hills. Machine picked and pressed as soon as it reaches the winery follow by cold settling. To add texture and palate weight we retain a small amount of the solids with the ferment. Selected vineyard parcels were fermented and matured in older French oak barriques for approximately 6 months and a large portion was fermented in stainless steel to maintain freshness and vibrancy. Malolactic fermentation was conducted on a small percentage of the blend to soften some of the naturally high acidity and adding weight to the mid palate.

Features: White Wine, Wine of Adelaide Hills, Australia, Appearance: Pale straw, Palate: Passion fruit and feijoa overlaid with hints of grapefruit and honeydew melon. Zesty and refreshing., Food pairing: Delicate white fish, scallops or Vietnamese summer rolls.

Country of origin: Australia.

Bottle contains 6 glasses.

Contains Milk, Contains Sulphur Dioxide/Sulphites.

Petaluma wine is committed to producing the very best wines from South Australia's most distinguished viticultural areas. Coonawarra in the South East of South Australia is the premier region for Cabernet Sauvignon. Cooled by the cold waters of the nearby Southern Ocean, the famed terra rossa soils of the area help provide wonderful growing conditions. The White Label Range is crafted in the same Petaluma philosophy as the highly regarded Yellow Label. The grapes are grown in the key regions of Adelaide Hills and Coonawarra. These wines are perfect to enjoy upon their release and complement occasions with friends, family and food.

Grape variety: Chardonnay.

Current vintage: 2022.

Regional information: Adelaide Hills has the coolest climate and highest elevation of wine regions in South Australia, with a global reputation for Chardonnay, Pinot Noir, Sauvignon Blanc and Shiraz.

Alcohol by volume: 13.5%.

Vinification details: Approximately 50/50 split from stainless and oak with 10% new oak component from fermentation on staves. All parcels are kept separate throughout ferment and matured on lees for approx. 6 months before blending.