Nose
Complex bouquet of lemon curd, fresh cut yellow peach, dried pear,
with hints of spicy French oak, cinnamon and sandalwood, and delicate
toasted cashew.
Palate
Creamy, seamless palate with elegant mouthfeel well retained acid,
attractive minerality, multiple layers of primary fruit and barely
perceptible well integrated oak influence with impressive persistence
Growing Conditions
The 2013 vintage was preceded by abundant rain during the 2012 year
so there was plenty of soil moisture for the vines. This timely rainfall
combined with brilliant sunshine during the growing season
compounded to produce an abundant crop. The summer was mild with
only one day over 40°C on New Years’ Eve. There were over 1000
hours in the sweet spot of 18-28°C, allowing ideal ripening.
Winemaking
The 2013 ‘The Specialist’ Chardonnay is the culmination of Bob
Cartwright’s extensive experience in making top Australian
Chardonnays, with 27 vintages of Leeuwin Estate Chardonnay,
together with the consummate technical skill and quiet determination
of Paul Dixon who worked for years with Virginia Willcock at Vasse
Felix. The fruit was carefully selected from 18 year old Mendoza clone
Chardonnay vines on Thompson Estate’s Wilyabrup property. The top
fruit from the best rows was hand-picked at optimal ripeness but high
acid levels, barrel fermented with prolonged solids contact and
matured in 100% new French oak over 10 months with occasional lees
stirring to add texture and complexity. The oak barrels were carefully
selected Alliers forest barriques crafted to Thompson Estate’s
specifications by the St Martin Tonellerie in Bordeaux. Malolactic
fermentation was not encouraged.
Appearance
Clear, light golden.
