Nose
A pure and concentrated and complex Chardonnay The primary fruits of pink grapefruit, lime pulp and
white nectarine lead the way. Lifted white floral aromas of orange blossom and jasmine adds to the fine citrus
profile. The indigenous yeast adds some almond meal and cashew nuts, with nougat and graphite minerality
adding complexity, all wrapped in an envelope of subtle toasty oak characters.
Palate
A very tightly wound Chardonnay. The purity of line and length is driven by the freshly squeezed
lime. The concentrated coil of fruits sits patiently in the mid palate waiting to reveal itself in time to reveal the
savoury almond meal, spice and subtle toasty characters.
Harvest
Hand picked.
Winemaking
The fruit is hand loaded into the press, free from any additions. Nothing is added to the fruit or juice at all. The juiceis then gently squeezed into a mixture of brand new and 1 year old French oak puncheons and barriques for
natural fermentation. Each barrel is numbered for the juice section, and the oak is selected to match the juice
section. The barrels are fermented naturally (ie indigenous / wild yeast) at a variety of temperatures ranging
from 12 degrees c through to 30 degrees c. At the completion of fermentation the barrels are topped and due
to the high naturally acid of the 2016 fruit 50% of the barrels were allowed to go through natural malolactic
fermentation. Batonage is conducted for 3 months, then the wines are allowed to mature. After 12 months
in oak, the barrels are individually assessed and rated on a scale of 1 to 5. Only the top rating barrels make
The Bartondale. The remaining barrels are declassified. The wine is then assembled and prepared for bottling.
Only bentonite is added to the wine so it is clear, no fining agents are used. The wine is coarsely filtered before
bottling.
Appearance
Clean, bright and vibrant, straw in colour will of course deepen with age.
Food Pairing
Natural acid. This wine will mature nicely to be enjoyed at its best in years to come.
