A subdued yet complex perfume of lemon blossom, lime and ginger, with delicate hints of brioche and pine needles. Savoury overtones of bread crust, almond and spicy oak bring depth to the intriguing fragrance.
The soft creamy texture, polished acidity and light, dry tannin finish combine to create an incredible body and mouthfeel. Lovely citrus flavours mingle with hints of crushed dry vine leaf and kaffir lime. Not overtly fruity in this cool vintage, the wine is delicate and textured, with pure balance.
Moderate spring conditions at the end of 2016 helped establish a healthy fruitset and better yields than the previous two seasons. January temperatures were warm, interrupted by one rainfall event late in the month, great viticulture management, clean, well-trimmed canopies and subsequent warm weather prevented disease risk. White varieties were harvested throughout February with elegant flavours and bright natural acidity.
A very cool season saw the Chardonnay picked three weeks later than in the last 10 years. Despite the cool conditions, beautiful ripeness was achieved with perfect sugar levels and elegant fruit perfumes. We allowed the fruit to undergo Malolactic Fermentation due to its high natural acidity, though it is not an obvious feature of the wine. The fruit was hand-harvested and chilled, gently whole-bunch pressed and transferred to French oak barriques as unclarified juice. The juice was fermented with only natural yeasts from the vineyard. Each parcel was left on lees in barrel for 9 months of maturation with battonage, improving body and texture. Approximately 76% of the fruit is Gingin clone and 24% from Bernard clones 95, 96 and 76. The majority of the fruit was sourced from our Karridale and Wilyabrup vineyards, with a small portion from our new vineyard in Wallcliffe.
Pale straw with a green tinge.