Chardonnay fruit is harvested and cold crushed to press, where the fruit is immediately separated from skins. Juice is cold settled for 2-3 days to separate out the clear juice and light solids, then cool fermented in French oak barrels at around 12ºC to preserve fresh fruit flavours. The D254 commercial yeast strain is used. Malolactic fermentation is subsequently completed for 20-30% of the wine. The Chardonnay is then matured in barrel on its lees for 10 months, with bâttonage occurring every 2 weeks. Oak barrels used are approximately 35% new, from the Allier and Vosges forests. The wine receives a light fining prior to filtration and bottling.
Pale straw in colour with a fresh green hue. An aromatic bouquet of freshly cut nectarines, zested orange, citrus blossom and cashews. The palate leads with focused white pear and bees wax flavours, with hints of vibrant grapefruit, strung together by a tensile acid core. The focus and elegance continues through the palate, with notes of white peach and crème brûlée lending a sumptuous edge to the sheer and long finish. Drink now for freshness or cellar for several years to see more complex savoury and textural characters evolve.
Variety 100% Chardonnay
Total Acidity 6.61 g/L
Residual Sugar 1.81 g/L
91 Points – Ray Jordan, Sunday Times Magazine, 23rd April 2017
SILVER MEDAL (90 Points) – Langton’s 2016 Margaret River Wine Show