Battle of Bosworth Chardonnay is complex and delicious, full of flavour, yet delicate. We are not afraid of flavour here at Battle of Bosworth. There is a hint of nut, stone fruit and some underlying citrus characters on both nose and palate. Medium-bodied, full flavoured and quite delightful.
91 points + Special Value – ” There’s a touch of flint to the hit of tinned pineapple; there are oatmeal characters threaded through yellow stone fruit. In the end, truth is, it’s quite delicious.” Halliday’s Wine Companion website, Aug’16
The Bosworth Chardonnay gets special wine-making treatment; it is picked and then pressed straight to expensive French barrels (hogsheads – 300 litres). The wine goes through a natural ferment once in barrel which means it relies on the natural yeasts from the vineyard to begin fermentation. Once through ferment the wine stays in barrel on what are known as high solids (‘sur lie’). The wine is then racked and put to bottle and allowed to rest before release.
Battle of Bosworth was established in 2001 by Joch Bosworth and Louise Hemsley-Smith. The wines take their name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485. The roots of the Bosworth family’s battle were planted in the early 1850’s with their first vineyard in McLaren Vale. The modern day Battle of Bosworth saw the conversion of ‘Edgehill’ vineyard to organic viticulture by Joch Bosworth in 1995.
Joch and Louise have been growing their grapes organically for 21 years this year. Joch’s vision saw him convert 24 acres of vines to organic viticulture in 1995. In 1999 they gained their organic certification from ACO P/L (Australian Certified Organic). This process represented a big leap of faith in many regards, not least because in those days ‘organic’ wasnotthebuzzworditistoday. Theirvineyards were the first in McLaren Vale to achieve organic certification, too, and they were the very first winery toreleaseanorganicwine. Hatsoff, Joch.
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