To produce the Chardonnay White Label Petaluma the fruit was transported to the winery near Woodside, destemmed, crushed and chilled and the juice separated from skins and seeds in air bag tank presses. This juice was then cold settled for a few days, before racking the partially clarified juice onto the chosen yeast culture to conduct the alcoholic fermentation. The wines then rested in barrel, spending a total of 5 months in oak, and slowly settled and clarified. In July, the wines in oak were emptied and blended with the tank fermented batches, the blend cold settled, before filtration and bottling in late July.
Petaluma’s white label range are crafted in the same Petaluma philosohy as the highly regarded yellow label. The grapes are grown in the key regions of Adelaide Hills and Coonawarra. These wines are perfect to enjoy upon their release and compliment occasions with friends, family and food.
Petaluma was founded in 1976 on the simple belief that to make the best wine, you must plant the right grape varieties in the right regions. This is our ‘distinguished vineyards’ philosophy. Cabernet from Coonawarra, Chardonnay from the Adelaide Hills and Riesling from the Clare Valley remain the basis of the Petaluma range to this day. All Petaluma sites have been meticulously chosen based on their aspect, soil, drainage and rainfall to ensure ultimate site expression with minimal inputs. The winery tends its vineyards by hand, which is the only way to ensure optimum quality in varied terrain. This approach to picking and pruning is evident in all Petaluma’s finished wines. Fruit from all three regions is crushed, vinified, matured and bottled in the state-of-the-art winery in the Adelaide Hills, which is the beating heart of Petaluma.