2021 Borachio Carbonic Chardonnay

WINEMAKER: Alicia Basa & Mark Warner
REGION: Adelaide Hills, SA
VARIETAL: Chardonnay
VITICULTURE: Organic

Below are notes taken, after running out of the shower to jot down thoughts about this wine. We could embellish, but you get the drift, yeah? Tropical Berocca-esque golden hues; Terrigal beach 2004, seaweed on the beach; Golden Pash, tropical juice; Pine lime, set me off; Roll down the skillion, grass in your hair.

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 - a skin for holding wine, commonly a goat's, or a drunkard.' Previously working with James Erskine at Jauma, Alicia and Mark make wine in Carey Gully with fruit sourced from organically farmed vineyards in Mount Compass and Mount Torrens.