Minimal filtration preserves the elegance of these fruit flavours and the wine is barrel fermented to increase complexity of aromas. After primary fermentation the chardonnay is matured in French oak barriques for around seven to nine months. The wine is regularly stirred on lees to further enhance palate texture and flavours. Malolactic fermentation is also employed to encourage creaminess and weight. While the Thomas Hyland Chardonnay is a modestly priced wine in Penfolds’ portfolio, it can include fruit relegated from Penfolds’ top white wine, Yattarna.
Bin 311 Chardonnay exhibits lemon/lime aromas and a mineral acid backbone, complimented by barrel fermentation and maturation in seasoned oak.
Koonunga Hill Chardonnay reflects Penfolds' multi-region, multi-vineyard blending policy, which enables winemakers to source the best parcels of fruit to produce consistently high quality wines from each vintage. A light to medium bodied Chardonnay with distinctive primary fruit characters, sustained intensity and a subtle underlay of moderate oak.
The Thomas Hyland Cabernet Sauvignon is a shining example of the benefits of multi-regional blending. Cabernet Sauvignon from the southeast of South Australia, including Coonawarra, often features prominently, bringing perfume and generosity of flavor on the palate; while the addition of ripe, powerful McLaren Vale fruit and elegantly proportioned Robe cabernet enhance the overall style.