The fruit for this wine was sourced entirely from the winery vineyard in Brightwater. Handpicked on 5 April 2015, it is made from certified organic Chardonnay clones Mendoza (18%), C15 (19%) and B95 (63%).
The grapes were whole bunch pressed, the juice allowed to settle naturally before being racked to barrels for fermentation. These barrels were all French oak, with 15% being new. A specially selected yeast strain was used to ferment the juice to dryness.
After barrel fermentation was complete, the wine was aged on lees in barrel for 12 months, with regular lees stirring during the first few months. Around 20% was allowed to follow malolactic fermentation in the springtime. The blended wine was then fined with a vegetable-based protein, filtered and bottled in June 2016.
IT IS VEGETARIAN AND VEGAN FRIENDLY
Residual sugar 2 g/l Titratable acidity 4.65 g/l pH 3.4 Alcohol 14%
This Chardonnay showcases its bright amber gold colour, combined with varietal richness, complexity and added fruit lift from the cool Brightwater climate. Aromas on the nose include classic white peach, yellow plums, zesty citrus and sweet pineapple, mingling with layers of biscuity lees and fragrant toasty oak. The palate is a harmonious marriage of sweet fruit, and a smooth texture, intertwined with a respectful seasoning of oak.
The concentration and balance of the wine suggest that careful cellaring will be rewarded.
“Wonderfully ripe and fragrant, the bouquet shows grilled peach, rockmelon, orange peel and vanillin oak characters, leading to a silky-smooth palate that is beautifully weighted and rounded. The wine offers lovely fruit intensity and silky texture together with stylish complexity, finishing long and tasty. At its best: now to 2019.”
91/100, Sam Kim Wine Orbit, November 2017