Description
Production Notes
Vintage 2016
The 2016 season started with very warm and dry conditions highlighted by an extreme rain event mid-January where we recorded 178mm of rain in less than 2 days. This had a mixed impact on the vineyard with the early ripening pinot and later ripening merlot heavily impacted by disease and due to the quality reduction, we have not produced those varieties in 2016. With additional canopy and vine management practices put into action coupled with the dry warm weather following the downpour, the chardonnay managed to avoid the botrytis that devastated the red grapes. Hand-picked at first light on 22 February 2016, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters. The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity. Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2016 Chardonnay was racked from barrel, settled and bottled on 21st March 2017. Total of 4,100 bottles.
Vintage 2015
As per the preceding 2013 and 2014 vintages the climatic conditions were warmer and drier than average with the 2015 year being noted for the consistency of conditions throughout the growing season with no extreme events which is rare. Without any disease pressure from such an even year the growing conditions for our cool climate area were ideal. Hand-picked at first light on 8 March 2015 at our Pemberton vineyard, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters. The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity. Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2015 Chardonnay was racked from barrel, settled and bottled on 23 February, 2016. Total of 3,800 bottles.
Tasting Notes
Bright with a golden, yellow hue, this wine has a toasted grain, honeyed ripeness and stone fruit with a nectarine edge aroma. Elegant and mouth-filling, this wine is spicy yet smooth; tasty oak with a citrus finish; intense; with cool, integrated acidity. The finely woven palate has a precise mineral core, holds the line and a crisp, lingering finish and focus. Delicious, cool and refined.
