Chardonnay Bin 311 - Penfolds

It comes from different regions of South Australia: Tasmania, Piccadilly and Henty. This diversity enriches the wines with the ruggedness of a range of Australia's finest wine regions. Penfolds' Bin 311 Chardonnay wine was born from the continuous search for high quality grapes to make exceptional wines. As the vintages changed, this wine evolved towards cooler regions. Winemaking and aging. After the harvest and the fermentation phase, the wine is aged for 8 months in French oak barrels.

Type: White Wine
Origin: South Australia
Grape varieties: Chardonnay
Alcohol content: 12.5%
Format: 75cl
Allergens: Sulphites
Chalice: Renano
Serving temperature: 10 - 12°C

Tasting Notes: Pale straw color with lime green reflections. Complex and distinct bouquet, the nose reveals a rich aromatic palette. Fruity and floral fragrances mix with notes of citrus, toasted cashews and almonds, as well as subtle notes of flint, wet stone and sea spray. Elegant and airy taste, the mouth fascinates with its intense fruity expression of white peach and nectarine, its persistence and its minerality.

Pairings: Ideal with smoked fish starters, white meats, mature cheeses and grilled fish.

The Cellar: Penfolds was founded by Christopher Rawson Penfold, a young English doctor firmly convinced of the healing properties of wine who, before leaving Great Britain to emigrate to Australia, procured cuttings from the south of France. The small vines were planted near the cottage that Penfold himself built, together with his wife, in 1845 in Adelaide. Until the second half of the 20th century, the Penfolds winery produced almost exclusively brandies and fortified wines, such as Port or Sherry, used for healing purposes. Towards the middle of the last century, in 1950 to be precise, as a function of changing consumer tastes, the production of table wine began to increase. Among the rows, there is maximum respect for the environment, for nature and for the ecosystem, so the grapes that come to be harvested are all valuable, pure and concentrated in all their organoleptic nuances. In the cellar, from destemming to pressing, from fermentation to aging, from bottling to refinement, each production step is constantly and scrupulously monitored, in order to always guarantee the highest possible level of quality.