The pHat Dog
2015 Theory 1 ⁽⁴⁾
A first for us at Hart & Hunter, offering a wine made in collaboration with the charming Patersons of Château Pâto. After sharing many a bottle of fine burgundy over the years, and making many a Chardonnay for clients along with our own brands, we decided we should do something original together. Our premium Chardonnay comes off the old DeBortoli vineyard, whilst Nicks Chardonnay is grown on the family vineyard planted by his dad in Pokolbin. Our aim was always to offer something unique, small batch, and all about texture, because to us that is what makes Chardonnay great - Texture. Damien and I selected a one year old Saury barrel from Nick’s winery, and Nick selected a new Francois Frere barrel from our winery -
put them together and that’s our Theory on great Chardonnay.
Our fruit is processed and a portion sent straight to barrel for ferment, some wilde, some inoculated, along with a high percentage of solids. We do a lot of batonage or lees stiring as we want to incorporate as much solids, weight and texture into the wine as possible. The wine is left in barrel for approximately 10 months to mature and develop.
Unctuous, textural, elegant, balanced, integrated; these are all words we love to use in describing the pHat Dog. The flavours and textures are as much derived from the individual vineyards as by the oak and winemaking treatments employed.
We are enjoying The pHat Dog with seared Moreton Bay bugs,
wild mushrooms and roasted tomatoes.
Definitely enjoy this wine chilled now, but if you can wait it should cellar for 5-7 years.
Bottled: 1st June 2017
Production: 50 dozen