Chardonnay fruit from the McIntyre Vineyard, and since 2010, including a small percentage of Robinson fruit, is whole-bunch pressed and the juice is transferred to barrel, without settling, for fermentation. All barrels are French oak, 25% new and the remainder 2-3 years old. A spontanious malolactic conversion often occurs. The wine is left in barrel, with occasional lees stirring for 8-10 months before bottling.
- VIC - Mornington Peninsula
Light yellow-green; an elegant wine with a savoury embellishment from its wild yeast barrel fermentation of cloudy juice; the complexity of the fore- and mid-palate smoothes out on the long, fine finish. Rating 94 - Drink by 2018 - James Halliday, Australian Wine Companion (AUG/2012)
Tight-knit, racy style of chardonnay. Made using “simple, natural winemaking with a pinch of quality control”.
Will be thoroughly enjoyed by some and seen as underdone by others. Flavours of sweet pear and tart citrus, green apple and modest, smoky oak. Still very much in its infancy. Textural on the finish and succulent in the mouth, if a little too tart. Would not be surprised if time is kind. Rating 89 - Drink : 2014 - 2018+ Campbell Mattinson Wine Front (DEC/2012)
Winery Tasting Notes
This wine is pale lemon in colour with highlights of green.
The nose is elegant and fine, with lemon and lime fruit aromas, a hint of grapefruit, ginger flower and nectarine, with some flinty notes.
On the palate the wines shows more stone fruit intensity and length with mineral notes to add to the citrus and floral components. The wine shows good balance of fruit, acid and alcohol and the finish is long and complex.
A youthful wine with much cellaring potential, but also lovely right now, with delicate white fish, freshly shucked oysters or grilled scallops with ginger and lemongrass.