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The Estate Chardonnay is traditionally built on a core of citrus fruit (lime, lemon, tangerine, grapefruit) together stone fruits of nectarine and white peach. 2020 is no different and offered up perfect conditions to harness these qualities yet again. Wet stone, lime juice, ginger, 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
1
GOLD
Gold Medal - 2021 National Cool Climate Wine Show - Bathurst
Flavours of stonefruits, melon and citrus characters are unmistakably and beautifully presented along with nicely balanced acidity, and freshness comes with its youthfulness. What struck me with this wine when I tasted it was how complete it seems. By this I mean, flavour was there in abundance, it has personality (yep, this is a thing with this wine), eyebrow raising palate presence and length. I’m smiling because tasting this wine happened. I guarantee you will too when you try it.
Tony Peters, 2022
| 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 (27% 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. | |
| Harvest Date | March 2020 |
|---|---|
| pH | 3.32pH |
| TA | 6.68g/Lg/L |
| Alcohol | 13.0%% |
| Residual Sugar | N/A |
| Cases produced | N/A |