The fruit for this wine was sourced entirely from our organically certified winery vineyard in Brightwater. Three Chardonnay clones contribute their unique characters to this wine: primarily Mendoza and B95, but also a small amount of C15. The fruit was harvested between the 3rd and the 13th of April 2014 at ripeness levels ranging around 21ºBrix.
The grapes were pressed and the juice allowed to settle naturally. A portion was retained in tank for fermentation, the remainder was racked to barrels – all French oak, 15% new and a further 25% 1-3 years old. Specially selected organically-certified yeast strains were used to ferment the juice to dryness.
After fermentation, the barrel portion was aged on lees in barrel for 11 months, with regular lees stirring during the first few months. Around 10% was allowed to follow malolactic fermentation in the springtime. Both tank and barrel portions were blended, filtered and bottled in October 2015.
Residual sugar 2.2 g/L Titratable acidity 4.73 g/L pH 3.31 Alcohol 13.5%
A judicious blend of both barrel and tank ferments. This wine “walks the line” between modern Burgundy and Chablis offering ripe white peach and apple aromas combined with the complexity of barrel fermentation in French oak and extended lees contact. Generous yet finely balanced with mineral acidity adding length and focus on the palate.
“This friendly chardonnay offers attractive stone fruit and citrus flavours with subtle vanilla complexity. It is ripe and smooth on the palate with appealing juicy flavours and creamy texture, finishing succulent and lingering. A lovely elegant style showing tasty fruit flavours with a gentle oak infusion. Certified organic. ” 87/100, 4 stars Sam Kim Wine orbit, August 2016.