Production – 50 dozen
Colour: Straw gold
Bouquet: Jumps out of the glass with Funk. Flint stone, aged cheddar cheese and chamomile tea. Hints of preserved citrus and lime zest.
Palate: Zesty citrus based fruits with mandarin and lemonade flavours. Complex funky notes of cheese rind and marzipan. Creamy butter and toasted almonds from careful use of oak. Fine boned saline acidity running through the entire palate giving a cleansing freshness to the finish. Salivating.
Cellaring: Drinking beautifully now or will continue to develop if cellared, until 2030.
Vinification: The grapes were hand picked in the cool of the morning, then immediately whole bunch basket pressed. The juice was cold settled for two hours to remove heavy sediments and and transferred to barriques which underwent wild fermentation. 60% new oak was used, regular battonage over 10 months. Bottled in December 2019.
Awards and Reviews:
95 Points – Ray Jordan WA Wine Review 2023 .
Such a beautiful scented aroma strikes immediately. It's thoroughly engaging. Notes of cream and brioche with a trace of hazelnut and lifted floral jasmine. The palate is deeply textured and intensely flavoured. A little struck match complexity sits neatly with the ripe stone fruit, grapefruit and cashew. A very nice wine from a year that suited chardonnays. Cellar 10 years.
Silver 91 Points – James Halliday Wine Companion, 2023
Hand picked, wild ferment in barrel with full solids, regular bâtonnage, mlf blocked. Matured for 10 months in French oak (60% new). 50 cases only. Very golden in colour for a 2019. The nose confirms the richness we expect: salted peach, pineapple, pulped apple, curry leaf and brine. In the mouth the wine shows life and texture; the oak becomes evident through the finish, where it weighs down the fruit. However, generally the flavours expand as it moves through to the long finish.Erin Larkin Published 28 June 2022
Picked with a selectiv machine harvester in the early hours of the morning, the grapes are then tipped directly into a pneumatic press. The selectiv machine removes all petioles, stems, jacks and other unwanted MOG. Pressed at 600L/T to only capture the 'heart' of the juice, pressings are discarded and the juice is racked into 50% new and 50% 1-3 year old french oak after 3 hours of settling. Wild yeast are allowed to undertake the ferment with an average maximum ferment temperature of 26 degrees celsius. Weekly battonage post ferment for the first two months followed by bi weekly battonage for the remainder of the maturation being 16 months. Bottled using no animal products or tannins.
Vintage Rating 9/10: 2019 was an unseasonably cool growing season. Great for elongating the ripening period of Chardonnays. Flavor development was optimal without over accumulation of sugars. 2019 shows fine elegant styled chardonnays with funky complexity. There was no Marri Flowers so netting of all varieties was necessary.Harvest: 5th March.