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2016 Yarra Valley
Warm Spring weather led to excellent fruit-set and above average yields.
The warmer than average Summer was thankfully without major heat spikes. Warm and dry weather continued through to a record early harvest.
Briarty Hill - Gruyere, Yarra Valley. 54%
Silty clay loam interspersed with iron stone gravel over brown clay. North and north-westerly aspects. I10V1 clone planted in 1994. Hand-picked on 15/02/16.
Willowlake - Gladysdale, Upper Yarra Valley. 46%
Clay loam soil. Southerly aspect. I10V1 clone planted in 1994. Hand-picked on 26/02/16.
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 (D’Aquitane cooperage), 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. No malolactic fermentation was encouraged, although in the warm and early vintage some did occur concurrently with the primary ferment. The wine remained on yeast lees in barrel for 10 months, and was bottled on 01/02/17.
Straw colour. The warm and early growing season in 2016 produced a slightly richer example of our Yarra Chardonnay with a nose of white peach, almond meal and citrus. The palate exhibits delicious line and length, the front-palate stone fruit flavours balanced by a line of natural acidity.
13.5% alcohol Screwcap
$38 per bottle