A single vineyard wine made from our home vineyard in Red Hill South. Comprised of 59% North Face block (clone P58) and 41% South Face block (clone I10V1). Our Estate Chardonnay is built on a core of citrus fruit together stone fruits of nectarine and white peach. After some challenging weather events in late spring, impacting yields, the weather Gods provided perfect conditions leading into harvest. Slate and flint, lemon curd, crème brulee, lime splice, roasted hazelnuts, white florals, a lick of sulphides all chime in to play their part. The influence of spicy French oak compliments the generous fruit profile which is tied together with bright and energetic naturally acidity and a textural, creamy finish.
Simon Black, Chief Winemaker
Whole-bunch pressing is utilised. No SO2 is added until bottling, consequently there is
oxidative juice handling throughout the vinification period. A considered amount of
solids is maintained in the ferment. After whole bunch pressing, the juice is transferred
to French oak barriques and puncheons (26% new). Following wild fermentation,
natural malolactic fermentation brings the natural acidity back into check and the wine
is then left to mature on lees, which are stirred when appropriate following appraisal.
The wine is aged for 11 months in oak prior to blending and bottling.