Overview

We aim to make a Chardonnay with great length, which reaches a balance between richness and elegance. While some techniques are borrowed from the Burgundians, there are some departures from traditional practice in response to local factors, which ensures a unique wine. The most notable of these is that our Chardonnay does not undergo malolactic fermentation, as our local climate leaves the fruit with ideal acidity when it is picked. Our Chardonnay is matured in 30% new French oak barriques with the remainder in older barrels and large casks (1500L). The entire production is barrel fermented. Relatively hard pressing is employed to give the wine texture and lees stirring is carried out to add complexity and body. The Chardonnay is matured in barrel for 11 months prior to bottling.

Vertical tasting notes

2016 Chardonnay

The 2016 Chardonnay is showing tremendously well on release, a slightly more obvious wine than the subtle, restrained 2015. Although not any less acidic than previous vintages, it’s the intensity of flavour that gives balance and drinkability for such a young wine. The nose is perfectly reminiscent of a Mount Mary Chardonnay, another reminder of how strongly our vineyard exhibits such a consistent flavour profile from vintage to vintage. There are grapefruit and citrus characters on the nose, with some riper pear and stone fruits playing a supporting role. There is a hint of flint and struck match imparted by the barrel ferment, along with some honey and nut nuances. The French oak used in this wine gives some beautiful toasty, spice complexity. The palate is rich and creamy with perfectly balanced phenolics, giving the wine structure and adding length.

Released in the Newsletter 2018

Tasting notes for past vintages are only available to the Members’ Table. Please to view.