Sidewood Wines
Sidewood is a privately owned vineyard, nestled in the cool climate region of the Adelaide Hills, the heart of Australian premium wine. Owners and Vignerons Owen and Cassandra Inglis, who have owned the estate since 2004, aim to create stylish, elegant wines with a focus on high quality from estate grown fruit.
The Sidewood Winery is a state of the art winery that was the original site of Mayhem and Co. Sidewood Wines are made by internationally acclaimed winemakers Natasha Mooney and Darryl Catlin. The Sidewood Winery is managed by Darryl who’s work was recently awarded ‘Best Red Wine in Australia’ from 2014 International Wine Challenge.
The Sidewood Vineyard is canvas of art, carefully manicured to perfection to ensure the fruit flavour profile at its peak. Directors of Vitiworks, Mark Vella and Peter McIntyre have been a vital part of the Sidewood Team since 2009. Mark and Peter have a combined experience of 32 years in the wine industry with over 21 years in the Adelaide Hills.
Viticulture
The Sidewood Vineyard is situated at the 300 acre Ashwood Estate in the cool -climate of the Adelaide Hills wine region, 380m above sea level. Climate, soil, careful pruning techniques and hand-picking play a vital role to ensure that only the best fruit is produced for Sidewood Wines. With the rows of vineyards planted facing East - West, this ensures that combined with intensive canopy management the intensity of the fruit flavour profile will be enhanced.
VINIFICATION
Winemaker Tash Mooney carefully selects the best parcels of fruit according to ripeness from the various blocks of Chardonnay that are made up of different clones. Each clone has its own flavour spectrum that is individual, where some are picked earlier to obtain lemon and citrus characters and other clones are picked later to obtain peach and rockmelon flavours. Once hand-picked, the fruit is then pressed and the grape juice is separated from the solids. The juice is then put to ferment which is undertaken with a part fermentation with native yeast and the balance with inoculated yeast that is especially suited to Chardonnay. Initially fermented at 18°C then reduced to 12°C for the duration.
TASTING NOTES
Light straw in colour this wine displays hints of bosh pear, ripe peach and honey-dew melon on the nose. Following through onto the palate the flavours are enhanced with subtle hints of honey and nutmeg from the influence of 6 months maturation in French Oak Barrels. The intensity of the many lifted layers in this wine is a result of the fruit from the three different clones of vines in the vineyard. A great accompaniment with light curries, spiced chicken dishes or a goat’s cheese soufflé.
No recommended products at the moment.
