ChardonnayRegular price $55.00 Save $-55.00
Production: 3123 bottles
Three parcels of Chardonnay were hand harvested from the Wilyabrup and Karridale sub-regions for this wine. Each parcel was separately whole bunch basket pressed directly to barrel, wild fermented with indigenous yeast, underwent partial wild malolactic fermentation and batonnage to build complexity. The wine was aged for 10 months in French oak barriques, 18% of which were new.
This wine is a wonderful expression of the near perfect 2023 growing season. Great complexity and length yet precise and elegant t its core. This wine is bottled unfined and unfiltered and a harmelss sediment may remain.
Three diverse and select parcels of Gin Gin clone Chardonnay combined to produce this wine. Gin Gin clone vines were used exclusively as I believe that this clone more so than any other expresses the exceptional and unique Margaret River and sub-regional terroir.
The first 2 plots of vines lie in the famed Wilyabrup sub-region. More examples of Margaret River’s most famous Chardonnays and Cabernets originate from fruit in this subregion than anywhere else in the district. Whilst only being around 150m apart, the two blocks behave drastically different and produce very different qualities in their fruit.
The second plot of vines is in the far south sub-region of Karridale - the most southerly of Margaret River’s subregions. The vineyard is in close proximity to both the Indian and Southern Oceans leading to typically far lower growing season temperatures.
All of the grapes for this wine were handpicked into small 8kg crates and immediately transported back to the winery where the whole bunches of grapes were placed gently into a traditional basket pressed to extract the juice. Whole-bunch basket pressing yields around 20+% less juice than a conventional airbag press, but the juice quality is second to none.
The juice was run into a mix of brand new and seasoned oak. 1 brand new French oak barrel was used, giving the wine a new oak percentage of 13%. The remainder of the barrels were a mix of 2 and 3 year old oak. The wine was fermented dry utilising the indigenous yeast which came in on the grape bunches from the vineyard.
Following alcoholic fermentation the wine was encouraged to undergo malolactic fermentation, a process whereby the malic acid naturally present in the grapes is converted into the softer and more textural lactic acid. As with the alcoholic fermentation, this occurred through bacteria which were naturally present in the juice and winery environment. Following 100% completion of Malo the wine was sulphured and the wine racked off its heavy yeast lees. The wine has rested and developed in oak for 10 months during which time it underwent the process of bâtonnage (stirring of the yeast lees in the bottom of the barrel) for 4 months to encourage development of more complex, savoury aromas and flavours.
This wine was bottled unfined and unfiltered, with our aim being to showcase the amazing fruit which went into making it in the purest way possible.