This single vineyard wine is grown in the ultra-cool Drumborg sub-region of Henty, in far south-west Victoria. It is planted in degraded volcanic buckshot topsoil over a permeable cracking red clay base. The vines are VSP trained and grow with moderate vigour. Far enough inland to experience continental-like cool nights, the site is also significantly influenced by its proximity to the Great Southern Ocean.
The 2018/2019 season began with a wet September which saw the vines off to a great start. Warm, dry conditions arrived in time for flowering and a healthy crop was set. January was cooler than average, and these conditions continued through veraison and up until harvest. This gentle season led to moderate crop yields and importantly the retention of good levels of natural acidity.
The fruit was whole bunch pressed and settled in tank overnight. The next day it was racked to barriques where indigenous fermentation started after 2 days. Movement in and out of a cool-room controlled the maximum ferment temperature to <20˚C The wine matured on yeast lees for 8 months prior to being barrel select blended and bottled.
This wine displays a worthy match of vineyard provenance and the mighty Chardonnay grape variety.
"Hand-picked fruit from a single vineyard, whole-bunch pressed. Free-run juice was racked to 228 litre oak, wild-yeast fermented and given 8 months on lees in oak (33% new) followed by barrel selection. There’s a power here, a linear beauty, built around purity of fruit and structure. It demands further time in the bottle to explore the citrus, lime, peach, nectarine, dried herb and mealy complexity already evident and waiting to fully reach resolution. A succulent palette with lemony acidity guiding this journey."
95 Points Jeni Port – James Halliday Wine Companion
(Published on 13 August 2021)
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