Winemakers Mark and Alicia left the fast lane life of Sydney behind and moved to the peaceful yet vibrant Adelaide Hills to explore and gain experience in minimal intervention wine made with zero additions and subtractions. Borachio was born and we're all the richer for it. We love this Chardonnay and Mark and Alicia's notes on it!:
"100% whole bunch carbonic Chardonnay. 14 days locked in a tank, then pressed gently to another to finish fermentation, then to barrel for a long rest. Reductive and tight, this wine has a Chardonnay core. It's tropical elements enhanced through carbonic fermentation. A nice cut of acidity to keeps it all together.
We’ve had this with SPICY AF food during vintage and it kept pace. Feels like day 3, or even 5, is the window for this one, but live your life. Don’t serve too cold. Your standard gross-red-wine temp works best and a firm decant doesn’t hurt either." - Borachio
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