Nose
This wine is classic contemporary Chardonnay. Fragrant field honey and citrus blossom, with peach skin, pear, nougat and nutmeal give a complex and seductive entrée.
Palate
The palate’s fine citrus and stone fruits are deftly embellished with a cashew nut creaminess and a mineral savoury note, which add flavour, texture and drive. Fine grain French oak offers subtle support and the bright acidity, a fresh and long finish. A wine of subtle and infinite complexity that will reveal and evolve over time.
Growing Conditions
Budburst and early spring growth were slow, and it became evident early that the start to vintage would be delayed by 3 to 4 weeks. In addition, yield estimates were above average. Anecdotes of the very cool 2006 vintage began to circulate as summer progressed in the same, mild fashion. The one bright light was the comparative data of heat summation between 2006 and 2017 with 2017 still appearing to be a warmer season. But were we heading for the perfect calamity of high yields in a cool, wet season. As the mud dried, an Indian summer was desperately needed and April delivered with unseasonably dry, warm conditions throughout. This prolonged, ripening phase allowed the flavours to develop fully, and the tannins to soften and integrate.
Harvest
Each batch is handpicked around 12.5⁰ Be. The individual parcels of grapes are cooled, hand sorted then whole bunch pressed to extract the finest free run juice. After minimal settling, the juices are allowed to ferment naturally in French oak, of which 20% is new and composed of barriques, hogsheads and puncheons.
Winemaking
Fermentation temperature is between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 10 months and a portion of each batch undergoes malolactic conversion. The wine was blended to tank and received minimal fining and filtration prior to bottling.
