||20+ years old
The primary fruit characters are white stone fruit, yellow melon and fig, but fine detailed elements of winemaking complexity are interwoven to generate much more richness of perfume and textural softness and length. The Chardonnay signatures remain paramount revealing elements of nectarine, honeydew, and pineapple, all giving crisp energetic line and length. Fine vanilla oak-spices sit beautifully in the background, with wild ferment complex cashew-nuttiness, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.
Food Match: Chicken risotto, pork belly, brie
Chardonnay harvesting started on 30th January and finishing 10thFebruary, making it our latest Chardonnay harvest for several years. Grapes were hand-picked into slotted bins and chilled overnight to 5°C, and early the next morning bunches were destemmed and crushed, with gentle juice extraction in a centre-membrane bag press. Juice was immediately transferred to oak for 100% barrel fermentation, with an equal balance of wild-ferment and pure yeast inoculation. A taste-determined proportion of malo-fermentation, and extended time sur-lees in barrel with bâtonnage combined to generate beautiful, refined complexity and structure.
The start of the growing season was remarkable. In December 2016 and January 2017, NSW experienced very hot weather - yields were down and ripening of Chardonnay fruit was slowed for up to a week. The later part of January saw a respite from the extreme weather as temperatures returned to normal. Conditions remained stable and dry, and vines were able to ripen fruit up to high levels of sugar with fine flavour and acidity.
Barrel fermented in deluxe French oak for spiced creamy texture, matched great fruit length & freshness.