Poiré Granit actually has 75-80 grams of sugar per liter, yet it doesn't taste particularly sweet. This is due to the tannin and acidity, which Bordelet says is twice as high as the apple!

The Argelette, Eric notes, "is more winey. Some vintages have to stay in the cellar longer. Argelette is the type of soil and it's the same 40-40-20 blend of the other apple ciders." This tends to have more skin contact, he explains.

The Sydre "Doux" is an off-dry apple cider, with about 80 grams per liter of sugar, yet it is beautifully balanced. A Brut apple has but about 5-10 grams per liter, so it's drier than many Brut Champagnes!

WS Rating: 92

Sweet, spicy and reasonably complex, offering dusky plum, exotic spice and Darjeeling tea aromas and flavors. The spice and tea flavors linger on the rich, extensive finish. Drink now.

 2,200 ca

WS Issue: Nov 30, 2006

100% Chardonnay — No Oak
(Stelvin Capsule)
Colour: Pale straw.
Nose: Nectarine and green apple
Palate: Showy, yet elegant, this wine melts in your mouth. It is concentrated, and boasts tropical fruit characters with a delicious, clean finish.
Alcohol: 13.5% Alc/Vol
Ageing: Enjoy now or over the next year or two.
Food: Mediterranean pastas, freshly grilled scallops.
EXCELLENT VALUE FOR MONEY!
HISTORY
Unoaked (or unwooded) Chardonnay from Elderton has always been made to capture the essence of the great Australian lifestyle.
We have many great memories of fantastic pool parties, long lazy afternoons sitting outside Cafes and playing beach cricket at the
seaside. This wine is designed to compliment all of these situations.
This is the first release of the Unoaked Chardonnay under the new E Series label, which is designed to offer a contemporary, stylish,
yet uncomplicated approach to this variety. Aside from Elderton, the ‘E’ represents many of the key elements integrated into to this
wine and around the E Series – Enjoyment, Elegance, Economy, Evolution & Environmental sustainability, all of which we strongly
believe in here at Elderton.
VITICULTURE
The Chardonnay vines are carefully pruned over the winter season to ensure low yields and quality fruit. Supplementary irrigation
and strict canopy management through the summer season enable the fruit to reach a baumé of about 13°, offering clean, crisp and
ripe flavours in the fruit. It is then machine harvested in the coolest hours of the night and delivered to the winery as quickly as
possible (to ensure there is no spoilage), to assist in retaining the fresh fruit characters displayed in this wine.
WINEMAKING
The fruit is crushed and chilled below 10 degrees before draining the free run juice off the skins. This juice is then settled for
2-3 days to allow small particles of skins to fall to the bottom of the tank. The clear juice is then racked off and fermentation is
completed in temperature controlled stainless steel. Without the presence of oak, the true and pure characteristics of Chardonnay
are left to shine, and so we bottle the wine soon after fermentation to ensure that the clean, primary fruit flavours are retained.