This is only the second vintage of our Reserve Chardonnay (named for David and Catherine’s daughter), a block that was first planted in 1982.
The fruit was hand-picked in early March and then whole-bunch pressed. A small section of our main block was chosen for barrel fermentation and the juice then transferred to a mix of French (60%) and American (40%) oak barrels. Only new barrels were used and the juice was allowed to undergo wild fermentation in barrel. After fermentation, the wine was stirred once a month on lees, to extract more yeast character, then put through malolactic fermentation to give the tight fruit character more body and depth. This reserve wine was matured for ten months in barrel and then blended and bottled without the use of any fining agents.
- VIC - Other Victorian
Wild yeast-fermented in new oak, with extended lees contact and maturation. It was a bold throw to pick the grapes somewhere below 12 baume, and to use 100% new oak, but it has been a success. There is a freshness, bordering on urgency, to the mouthfeel and flavour of the wine; grapefruit leads the way on the long palate, but there is enough stone fruit and apple in the mix to provide flavour balance and varietal integrity. Rating 94 - Drink by 2022 James Halliday, Australian Wine Companion (MAR/2014)
Winery Tasting Notes
With a pale straw colour with some green tints
This wine has a delightful nose of vanilla from the oak, and brioche from the extended lees contact.
The palate shows intense lemon and grapefruit characters which are rounded out with sweet dough flavours and lovely, but not overstated, oak notes. The finish is long and strong with lemon coming through again on the back palate.
F O O D Enjoy it with white meat dishes such as pork and poultry such as chicken or duck.
C E L L A R I N G This wine has the structure and acidity to age very well for fifteen years or more.