Oyster shell nose with grapefruit and citrus wheels. A whisper of white nectarine and the faintest impression of sweet vanillan oak perfume. Finesse combined with pillowy fruit weight; this is a wine that is fine boned with green apple crunch and grapefruit dominating its youth. An energy drives the palate with a pithy interest and texture on the back palate. Supported by an extremely fine-grained oak tannin framework which lingers on the finish.
Hand harvested grapes placed in a chiller overnight before whole bunch pressing which gives us very high quality juice. Fermentation in French oak barrels; a combination of 228 L barriques and some 500 L puncheons, 30% new oak. Both wild yeasts and cultured yeast were allowed to carry out the fermentation offering complexity and a hint of wet stone. Natural acidity was retained by inhibiting malolactic fermentation. Maturation for 10 months in our cool underground cellar before blending and bottling.
Region: Yarra Valley, Victoria, Australia.
Vines: The two original Chardonnay blocks, planted in 1969 (clone unknown) and more recent plantings of clones 95 and 548 were impressive enough to add to the blend.
Cellaring: Shy as a youngster, a few years in bottle will build weight with careful cellaring for up to 10 years.
Vintage 2020: A challenging year began with unstable weather during flowering resulting in poor fruit set. A dry summer followed with devastating bushfires in many viticultural regions but lucky for us, the Yarra Valley was spared this time. Late January brought a drop in temperature and regular rainfall. The wines from 2020 have a lot of grace, a cooler season and light crops presents in their fragrance, medium weight and bright acid line.
Analysis: ALC: 13%
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