Nose
White pear, jasmine flower and subtle brioche and wet granite.
Palate
An oyster shell and white pear medley of texture and flavour on the entry, honed to a delicate yet firm core of structured oak and fruit. The palate is laced with unyielding purity, letting it’s grip go only towards the end to allow for a hint of nectarine generosity and lift on an otherwise mineral finish.
Growing Conditions
The 2015 to 2016 vintage season in Margaret River was generally warm and dry up to the third week in January 2016. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50 mm of rain, enough to wash the dust of the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.
Winemaking
The fruit for our Estate Chardonnay is selected from our best blocks of fruit and hand-picked. The fruit is chilled and whole-cluster pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in a combination of old and new French oak barriques. The wine is sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity before bottling.
Aging
This is a fresh drink now style, but can be aged for up to 10 years for added complexity.
Appearance
Pale green with mother of pearl flecks
