2022 Redbrook Estate Chardonnay

colour

Remarkable vibrancy and youthful condition – something that Evans & Tate Chardonnay wines are renowned for.

aroma & palate

A wine that consistently achieves the rare feat of layers of complexity with tremendous fruit flavour whilst retaining freshness and extraordinary youthfulness. Dry malt, fresh toast and struck match complexity from wild barrel fermentation on solids with ripe pear, peach and a touch of zesty lemon butter and toasted oatmeal on the palate.

cellaring

Will continue to develop for at least five to ten years from vintage. 

Vintage

Our 2022 vintage was set up with excellent winter rainfall received over June, July and August in 2021 – very close to the long-term average of 556mm. This ensured the soil profile reached capacity and recharged dams in the vineyard. A mild spring followed with October having significantly higher rainfall than average and spring being cool and cloudy in general. Budburst was surprisingly even but late as a result with November flowering also happening under cool (but drier) conditions with some variability in fruit set and subsequent berry development as a result (~3 weeks later than typical).

winemaking

The fruit for this wine is of the Gin Gin clone which is renowned for producing powerful Chardonnay wines in Margaret River whilst retaining a beautiful acid line. When the decision was made to pick on 18-Feb 2022, the fruit was selectively hand picked over 2 days with the fruit then being cooled in a cold room to 8ºC before loading the small press with the whole bunches. The fruit was then gently squeezed and the cool, turbid juice went directly into French oak barrels for wild fermentation.

The intensity of fruit flavour was matched with 22% of the wine being fermented and matured in new French oak of which half was puncheon sized (500L) and the other half barrique (228L) – from the Francois Frere and Truil / Brive Cooperages. The balance was matched to 1-3yr French oak puncheons. Following wild fermentation, each barrel chilled and lightly sulfured (no MLF) and was then was stirred and topped fortnightly for 3 months and then monthly for another 8 months. Each barrel was then tasted to determined what was selected for inclusion into the final blend. The blend then spent a further 7 months on yeast lees to achieve the desired texture before being bottled under screw cap.

region

Margaret River 

variety

Chardonnay

analysis

• Alcohol: 13.0%
• pH: 3.06
• Acidity: 7.35 g/L

Baked red snapper with garlic and thyme butter.