Founded in 1936, the Amadio family is in their third generation of winemaking prestige. The estate vineyards are located at the southern border to Barossa Valley and the northern border of Adelaide Hills. This, in turn, provides an unmatched opportunity for hot days & cool nights; essential for developing acid in the grape. Highly awarded & acclaimed, Amadio works painstakingly to be as unobtrusive on their natural resources as possible- such as using rainwaters to fill their reservoirs for irrigation. Amadio even employs an army of close to 2000 sheep that roam the vineyards to assist with eating & clearing ground cover and providing natural fertilizers.
Composition: 100% Chardonnay
Tasting Notes: The creamy texture leads to rich layers of nectarine, Kishu mandarin, fleshy white pear, and a touch of spicy notes in the finish. The acid is fresh but not overly prevalent due to aging prior to release. This all leads to a very well-balanced Chardonnay with a persistent, mouth-watering sensation that invites you back glass after glass.
Pairings: Seared scallops, pork tenderloin, lean white fish, parsnips, charbroiled oysters, and escargot bourguignon.
Winemaking: After crushing, the wine is left on the lees for a week to develop the texture and mouthfeel instead of going through Malolactic fermentation or extended new oak use. The fermentation and initial aging take place in tank. 20% of the wine is transferred to French oak barriques, and after 8 months, the tanks and barriques are married to age in the bottle another 2 years. This aging on Chardonnay develops rich character and layers of flavor that would not be experienced in its youth.
Winemaker: Danniel Amadio
Case Production: 2,500 case/yr
