Nose
An evasive mix of honeysuckle, pear drop essence, citrus oils, brioche, minerals and spice.
Palate
The pliable fruit core of peach, dried pear and citrus is enhanced by a soft and enriching nut meal texture. A flinty/mineral acidity adds length and definition to finish the wine.
Growing Conditions
Margaret River began the growing season with a rain filled soil profile and full catchments. Late spring in Margaret River was mild and windy with a 4 day period of damaging north westerlies during flowering. This common spring weather pattern did affect flowering, set and subsequent yields in Chardonnay, Sauvignon Blanc and Cabernet Sauvignon. Other than this blustery start, the vintage was uniformly warm to hot and without significant summer rains. While yields were largely below average, the wines produced from the 2013 vintage are full of well-defined varietal fruit flavours, bright acidity and supple tannins. This vintage will be excellent for Chardonnay.
Winemaking
All the individual vineyards that contribute to Miamup Chardonnay are vinified separately. Each batch is hand-picked at between 12.2 to 12.5 ºBe and cooled over night before sorting and whole bunch pressing to extract the free run juice. Fermentation and malo-lactic occurs in a combination of new and older French oak. Temperature of fermentation is controlled between 18ºC to 22ºC and the lees are stirred regularly from the end of fermentation and throughout the malo-lactic. After 9 months in barrel, the wine is blended to tank then fined and filtered before bottling.
Appearance
Brilliant lemon lime.
Food Pairing
Char-grilled prawns dipped in a mango salsa.
