d'Arenberg The Noble Prankster Chardonnay 2010

Product code: 14ARE43H2010

The nose is youthful, perfumed with grapefruit, tight lemon and lime characters. A background of mix peel that provides a clue to the intense and complex characters found on the palate. The unctuous luscious wine coats the mouth with an explosion of exotic and intense fruit including yellow peach, quince, green melon and a wonderful lemon butter nuance.A long spicy note before it finishes with a lingering and refreshing green mango character and lovely minerality.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2010
  • ABV:9%
  • Residual sugar:263.5 g/L
  • Colour:White
  • Product Type:Sweet
  • Bottle Size:37.5 cl
  • Grape Variety:Chardonnay
  • Closure:Screwcap

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Taste scale & description

Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The score runs from 0 (luscious, sweet wines) up to 12 (full-bodied, intense dry reds).

Taste Scale: 1

You have a slightly sweet tooth and like wines that are ripe and juicy, rather than sharp and acidic.

Production information

Producer: d'Arenberg

d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester.

 

Production note

Late harvesting from three vineyards took place by hand in small volumes when fruit flavours and the Botrytis cinerea infections were at an optimal point. Often there are multiple pickings of each vineyard. The fruit was gently crushed before receiving a small amount of skin contact. The juice was separated via the gentle process of basket pressing. Fermentation occurs in a number of small tanks using neutral yeast to cope with the high natural sugar levels and to avoid dominating the fruit characters. The fermentation stopped naturally, retaining a considerable level of residual sugar

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