Established in 1997 at Scotsburn, on a windswept ridge 1.5 km from the base of Mt Buninyong, this site is planted in old goldfield soils. These soils, remnants of the Ordovician period, are made up of clay and sandy quartz breccia along with angular quartz pieces, sandstone, mudstone and siltstone. At 500m elevation, warm days are followed by (acid retaining) cold nights. Vine rows run north south and are trained to a VSP canopy.
The 2017/2018 growing season at Scotsburn began with very cool, wet conditions at our Ballarat Chardonnay site. Thankfully by flowering, warm dry conditions arrived and a good crop was set. Shoot thinning took place ensuring appropriate yields. Whilst January and February saw very warm days, trademark Ballarat cool nights moderated the speed of ripening. Hand-picked on March 28th March the vineyard yielded 2.7t per acre.
Chilled overnight then whole bunch pressed to tank, the juice was settled for 24 hours. It was then roughly racked to French barriques, 33% new Troncais, 16% with toasted heads. Indigenous ferment started after 2 days, at around 6 ˚Be to ensure dryness the ferment was over-seeded with a known yeast. Movement in and out of a cool room kept the maximum ferment temperature to <20˚C. When dry, barrels were tasted fortnightly until any given barrel “looked right” at which point it was sulphured. The key point being that whilst background regard was given to MLF, SO2 addition was all about when it tasted right. Otherwise, the wine was topped fortnightly and left to mature on yeast lees for 10 months prior to being barrel select blended, filtered and bottled.
"Another terrific chardonnay from Provenance. There’s fruit power but it’s all so controlled and so well maintained. Apples, white peach, smoked bacon, vanilla cream and cedar spice. It’s one of those wines where you see something different every time you look at it."
96 Points Campbell Mattinson – James Halliday Wine Companion
(Published on 03 August 2020)
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