Nose
Displays a typically powerful and engaging Heytesbury
perfume. Infused with fresh lemon, white peach, river stone and
bees wax at the top end of the spectrum, while wild ferment
derived lamb fat and smokey struck match notes permeate up
from the depths.
Palate
A juicy acid line combined with a fine, powdery texture
sets a taut canvas for complex, elevated peach, lemon, lime and
baby pineapple flavours that build and hit their stride in the long
finish. Vibrant and inviting in its youth, this wine promises
enhanced volume and savoury richness as it matures in bottle
Growing Conditions
Good finishing winter rains with moderate spring conditions
resulted in excellent canopy health. The summer ripening period
was dry and warm with some above average heat in late January
prompting an early start to harvest. The weather tempered in
early February and the fruit ripening slowed to a more typical
pattern resulting in a long and steady vintage. Continuous fine
weather remained through to mid-April when harvest completed
for reds.
Winemaking
A barrel selection of the very best Chardonnay parcels from the
vintage. It was fermented entirely with wild yeasts and matured
in French oak barriques with battonage for nine months. Our style
of Chardonnay has developed significantly over recent years with
complex vineyard character coming from less clarified juice and
natural yeast.Small batches were selected from the finest sections of our best
vineyards and clones. Each batch was very gently pressed and
the juice then transferred to barriques with the inclusion of some
solids to achieve more intense ferment characters and palate
weight. Each batch was fermented wild with no yeast addition
and was stirred throughout the nine months of maturation,
allowing the yeast lees to impart further complexity, texture and
palate weight to the wine. With bright, natural acidity a priority,
no malolactic fermentation was encouraged.
Appearance
Light golden straw.
