2019 Chateau Acid Chardonnay
Faced with a scarcity of fruit from their Vermentino block over the past few years, the Chateau Acid team decided to make use of the Chardonnay from the block next door, all part of the same original 1997 planting that they take Shiraz from. These vines have also been certified organic since planting (23 years no less).
The wine is made in a similar way to Acid Bianco, half spends 10 months on skins in the same terracotta amphorae, half direct pressed to old oak barriques, topped once but otherwise untouched, bottled by gravity, no so2.
Light yellow colour, palate is soft, textural and silky, lots of tertiary aromatic fun from the macerated amphora portion, while the straight barrel-aged portion provides some varietal apple and pear notes if you're looking. Lemon drop acidity that is gentle and not piercing. Big Icy Pole energy.