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2017 Yarra Valley
Winter and Spring were both cool with plentiful rainfall. Summer was mild, which led to a late start to vintage under clear sunny skies with cool nights - perfect for acid retention in Chardonnay.
Briarty Hill - Gruyere, Yarra Valley. 52%
Silty clay loam interspersed with iron stone gravel over brown clay. North and north-westerly aspects. I10V1 clone planted in 1994. Hand-picked on 01/03/17.
Willowlake - Gladysdale, Upper Yarra Valley. 48%
Clay loam soil. Southerly aspect. I10V1 clone planted in 1994. Hand-picked on 08/03/17.
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 20% 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 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 unfined on 13/02/18.
Our 2017 Yarra Valley Chardonnay has a pale-straw colour with pronounced green tints. The elegant yet intense nose has aromas of green apple, lemon tart and grapefruit. The palate is tight and long, classic Yarra white peach on the front-palate is balanced by a distinct line of grapefruit acidity.
13.5% alcohol Screwcap
$38 per bottle