Peter Lehmann The Barossan Chardonnay 75Cl

The Barossan is a tribute to Peter Lehmann, whose perseverance and courage secured the future of both the growers and many of the Barossa's famous vines.
Our chardonnay is soft, generous and delicious, with stone fruit and citrus flavours.

As the name suggests, The Barossan wines are produced to be the quintessential examples of the region's style. Crafted by the current generation of Peter Lehmann Winemakers, The Barossan wines showcase our ability to source superb fruit from the many fabled subregions across the Barossa Valley, from a selection of growers renowned for their quality.

Australia

Casella Family Brands

Chardonnay

Unbranded

Casella Family Brands (Europe) Ltd.,
Pembroke House,
28-32 Pembroke Street,
Dublin,
D02 EK84,
IRE.

Casella Family Brands (Europe) Ltd.,
The Officers Mess,
CB22 4QH,
UK.
WWW.PETERLEHMANNWINES.COM

Located in South Australia, the Barossa Valley is one of Australia's premier, historic wine regions, globally renowned for its bold, full-bodied Shiraz, Cabernet Sauvignon, and Grenache. Founded by 19th-century European immigrants, it boasts over 150 wineries, including some of the world's oldest producing vines, thriving in a warm, Mediterranean climate.

Contains Sulphur Dioxide/Sulphites

Our chardonnay is soft, generous and delicious, with stone fruit and citrus flavours

Bottle

12

9.0

Produced by:
Peter Lehmann Wines Pty Ltd,
Para Road,
Tanunda,
South Australia 5352.

Importer:
Casella Family Brands (Europe) Ltd.,
Pembroke House,
28-32 Pembroke Street,
Dublin,
D02 EK84,
IRE.

Casella Family Brands (Europe) Ltd.,
The Officers Mess,
CB22 4QH,
UK.

Additional Information:
Alcohol By Volume: 12%
Units: 9.0
9.0 UK Units per bottle
1.5 Units Units Per 125mL glass
Enjoy Our Wines Responsibly
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
bedrinkaware.co.uk


Disclaimer:
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Peter Lehmann

Brett Schulz

Grapes were picked early, crushed, and cool‑fermented with selected Chardonnay yeast. The wine was moved to American and French oak to finish fermentation and aged 7 months with lees stirring; some barrels underwent malolactic fermentation. After ageing, selected barrels were blended, fined, filtered, and bottled.