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2015 Yarra Valley
Mild Spring weather led to excellent fruit-set and slightly above average crop levels.
The mild and dry Summer - with no major heat spikes - continued into Autumn creating ideal ripening conditions. Chardonnay harvest dates were around a week earlier than the long-term average.
Briarty Hill - Gruyere, Yarra Valley.
Silty clay loam interspersed with iron stone gravel over brown clay. North and north-westerly aspects. I10V1 clone planted in 1994. Hand-picked on 15/02/15.
Full Moon - Gladysdale, Upper Yarra Valley. Friable red and grey volcanic soils. Westerly aspect. Bernard 76 clone. Hand-picked on 02/03/15.
Whole-bunches of Chardonnay were pressed while cool. The juice settled for around 15 hours before racking to barrel with high solids content. Fermentation with wild yeast took place in 25% new French 500 litre puncheons (Mercurey, D’Aquitane and Saint Martin), with the remainder in one, two and three year old French puncheons. Ferment temperatures were kept low to maintain fruit freshness. Once fermentation was complete the wine was sulphured immediately with no malolactic fermentation. The wine remained on yeast lees in barrel for 10 months, stirred occasionally during the early stages of maturation to enhance mid-palate complexity. Bottled on 04/02/16.
Pale straw colour. The mild end to the growing season has produced a beautifully balanced wine with a nose of white peach, almonds and citrus. The intense palate exhibits delicious stone fruit balanced by a line of citrus freshness through the long finish.
13.5% alcohol Screwcap
$34 per bottle