VINEYARDS
Fruit is predominantly sourced from our Wyjup and Crystal Brook vineyards that are predominantly planted with the Gin Gin clone of Chardonnay. This clone produces a high level of ‘hen and chicken’ bunches, intensely flavoured and higher natural acidity due to the very low yields.
VINTAGE COMMENTS
A promising start to the season with useful rains and mild conditions from spring to early summer allowed for vigorous vine growth. With dry, mild conditions prevailing January to end of February, flavours intensified nicely in a relatively disease and pestilence free environment. Apart from a handful of very hot days around Christmas, mild to warm days were the norm during veraison with the odd typically chilly day scattered throughout the growing season. Fruit ripened steadily but surely under the ideal conditions, resulting in flavoursome, lively wines, with well defined varietal flavours.
Harvest occurred between the 4thto 14thMarch with sugar levels ranging from 23.2 brix to 24.5 brix and total acid between 9.0g/L and 7.5g/L. Very low yields, between 1.5 to 4 tonne/hectare.
WINEMAKING
The Chardonnay is handpicked and whole bunch pressed. Whole bunch pressing produces clean clear juice and minimizes phenolic extraction thus reducing bitterness. Without any further settling, juice is simply transferred to barrel to wait for our indigenous yeast strains to start fermenting. This produces greater complexity and a richer palate texture than would normally be seen with commercial yeast strains. We also avoid malo lactic fermentation to retain the purity of the fruit and fresh bright acidity.
We use just 25% new oak with the balance one to four year old barrels of the finest grained oak. This combined with lees stirring for the first three months provides a creamy texture which enhances the integration of the oak with the delicate cool climate fruit characters we see from Great Southern fruit.
After 9 months in oak, each barrel is tasted and assessed and blended if it makes the grade. The wine is lightly fined with skim milk, filtered and bottled in February and released after four months in bottle allowing some time for further integration to occur.
TASTING NOTES
A lovely array of lemon fruit flavours, quince and melon in harmony with the winemaking derived characters that have imparted a creamy, vanilla custard note with a dash almond meal. The bouquet evolves with time in the glass providing further interest.
A supple, lithe palate with a fine core of acid running the length of the palate with loads of mouth filling winemaking flavours, adding extra dimension to the vibrant fruit notes. A harmonious wine with a clean finish and delicious lingering flavours.
TECHNICAL DETAILS
13.9% v/v alcohol, 7.4 g/L total acidity, pH 3.31