Beautiful light straw colour, highlighted by golden tints, bright and shiny.
The perfume is intoxicating with its hints of oatmeal, peach and honey; also that ever-elusive character of stuck match stick. The vanilla spice is beautiful, yes it's all there - in wonderful harmony.
The palate is intensely focused. There is a powerful and defined acidity that builds on the mid-palate to highlight the mealy-tropical fruit. The acid then tightens and lengthens the back palate with the subtle Burgundy oak playing a supportive role. The flavours are intensely savoury and mineral. This wine is very light on its feet and beautifully integrated with an underlying depth of creaminess and a long and persistent finish.
Optimum drinking within five to ten years of vintage.
The 2018 vintage got off to an excellent start with a very good set and
pollination. Terrific Spring rain in September, October 2017 gave us good
subsoil moisture to set the vines up for the new vintage. Temperate, humid
growing conditions in the new year, so all in all a great year to produce and
make premium chardonnay.
After picking, the fruit is chilled overnight to around 12°C The fruit is then air-bag pressed. The juice is settled in stainless steel tanks for 24 hours. The juice is then pumped to French oak barriques - 80% of the juice is inoculated while 20% goes through a natural fermentation. The wine is fermented slow and cool with approximately 25% of the barrels allowed to proceed through malolactic fermentation, approximately 6 weeks. In these barrels, lees stirring is carried out monthly to improve texture and complexity.
Pyrenees Region, Western Victoria, Australia
"Estate-grown, hand-picked, whole-bunch-pressed, wild-fermented in French barriques (30% new), matured for 9 months. Bright, light straw-green; white peach, melon and pink grapefruit on the bouquet, moving to a grapefruit-driven palate with cool climate regalia. Delicious and fresh." 95 Points