# Logan Chardonnay (2022)

- **Producer:** Logan Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** New South Wales, Australia
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €18
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–10 °C
- **Aromas & flavours:** pear, citrus, lemon, white peach, nectarine, pomelo, gunsmoke, cashew, cream, butter

## About this wine

The Logan Chardonnay 2022 is a white wine from Logan Wines, a family-owned producer focused on cool-climate viticulture in Australia's Orange and Mudgee regions. This vintage is exclusively from Chardonnay grapes grown in Orange's high-altitude vineyards. Winemaker Peter Logan's philosophy blends Australian fruit richness with Old-World structure, employing natural yeasts and careful oak management. The unique embroidered labels are a signature of the winery, symbolizing the distinct fruit profile of each wine.

## Interesting facts

- Vineyards are located at altitudes up to 960 meters.
- Uses natural yeasts for fermentation.
- Embroidered labels reflect wine's fruit character.
- A portion of juice is intentionally oxidized before fermentation.

## Food pairing

The wine's medium body and balanced acidity make it versatile. Citrus notes in the wine complement seafood and poultry, while its subtle richness can stand up to creamy sauces and richer white meats. The mineral core provides a refreshing counterpoint to richer dishes.

## Wine making process

The Logan Chardonnay 2022 begins with hand-harvested grapes from high-altitude vineyards. The juice undergoes gentle pressing and clarification. A portion of the juice is intentionally exposed to oxygen before fermentation to stabilize phenols. Fermentation is initiated by natural yeasts, with approximately 47% of the wine fermented and aged in French oak barrels of various sizes and newness, some undergoing malolactic fermentation. The remaining portion is fermented in stainless steel tanks, with a small amount of natural malolactic fermentation for acidity balance. The wine is aged for 7 months in French and Russian oak barrels and concrete tanks, followed by 8 months of aging on its lees.