At Victory Point vineyard, the 2011 vintage was heralded with below average rainfall. However, there were good falls of rain at critical periods in December and January which kept the vines in good condition to cope with the long summer period ahead. As the vines have never been irrigated the roots are now deep and established and they are strengthened to cope with the variances each vintage brings. This is, of course, what we are trying to achieve and the intensely flavoured fruit is reflecting the warm vintage.
The fruit for the Chardonnay was hand picked in small bunches, from 18th – 22nd February, 2011 at an average of 12.5 Baume.
On delivery to the winery the whole bunches are pressed to tank for brief settling, before being racked to barrel for primary fermentation. Once completed the wine is battonaged or stirred for 1 – 2 months after which maturation occurred for approximately another 7 - 8 months with a total of ten months on lees in a mix of new (40%) and 1 year old French oak barrels. The wine is assessed each year for the need for malolactic fermentation and in the 2011 vintage it was decided to maintain the naturalacidity balance and no MLF was required. No acid was added.