Legendary Juice!

This Chenin Blanc delivers a soft-tasting wine with a hint of citrus to bring some extra character to the story. Made from a single block of wild- fermented Chenin grapes, a small portion was fermented in our concrete eggs to add some background texture and upfront flavour. The rest old oak. Splash some into a goblet and pair with a feast fit for a king. Or, just enjoy with a parcel from the local fish n' chippery. Legends don't discriminate.

Clarence House was built in 1830 on land which was originally the market garden for the City of Hobart. The present owner, David Kilpatrick, first planted vines on the North-East slopes of Clarence Plains in 1998.

The 2018 Clarence House Estate Chardonnay was produced by Anna Pooley and Justin Bubb at Pooley Wines with grapes from Clarence House. The wine is lightly wooded and has been blended to express cool climate Chardonnay flavours.

Hand-picked, barrel fermented on full solids. Lees stired, barrel aged.
Unfined, unfiltered.

Fruit from two vineyards in the Coal River Valley (Clarence House and Nocton), picked at 12.5 baume, skin soaked for 12 hours, 90% naturally fermented in tank and 10% naturally fermented in oak before being matured on lees. Bottled unfined and filtered.

Rich style of pinot gris, resembling those found in Alsace.
Ripe ripe stonefruit, hints of melon+pink grapefruit.
Rich creamy palate balanced by crisp acidity.

Tasting notes: Floral muscat nose, dry crisp citrus finish.

Muscat a Petit Grains fermented to dry.

Leafy & Juicy

​SUB REGION: Willunga
VINEYARD: Slate Creek
WINEMAKING: A little vineyard in Willunga, picked in two waves, one early and herbaceous, one later for generosity, blended to make one complete wine. Wild fermented, pressed early to old oak and then bottled after 9 months.