2017 was a mild summer, particularly over December and January. la Nina conditions ensuring no extremes of heat, and enabled perfect maturation for aromatic white wines.
Our Chardonnay is produced from prime established vineyards within the Wilyabrup Valley of Margaret River, and fermented in barrel with no additions other than sulfur.
Once harvested and in the winery, the fruit is delivered to the destemmer by a vibrating hopper, where the stems are removed by a swinging motion. This process is very gentle, and enhances clarity of fruit. Some of this wine was also pressed as whole bunches, which we feel adds finesse. After being pressed and racked, the wine was fermented entirely in French barrels without the addition of yeast. Following fermentation, some batches were transferred out of barrel to retain an element of freshness in the final blend. In late September the wine was racked together, filtered and bottled.
This wine delivers the essence of new season tree fruits. The expansive nose reveals ripe white peach and nectarine, some creamy wine lees complexity, Provençal herbs, and a subtle note of tropical passionfruit. The palate is full flavoured on entry; with white peaches, grapefruit, and hints of pine needle and citrus rind. The palate is long and fine – lingering with bright fruit flavours and a hint of caramel and barrel toast.
This wine has a beautiful combination of being both uplifting and refreshing on the palate, but also powerful and textural. A pristine wine that craves drinking in the sun, our 2017 chardonnay would pair beautifully with shellfish, or a grilled peach, rocket and prosciutto salad.