Region: Beechworth Grapes: Chardonnay First Glance: Stonefruit, Waxy Texture, Savoury Finish, Glossy and Long Acclaim: 95pts
The Wine: Harvested over seven picking days spanning almost two weeks from March 1st. The Chardonnay is basket pressed and the juice left to settle in a stainless steel tank overnight. The following morning, the juice is transferred to oak, including two new Stockinger demi-muid, a second use Stockinger demi-muid, two Foudre and the balance of wine to older barriques. The oak in these cellars is absolutely first class and it shows in the glass with its beautiful integration and subtlety. Wild ferment takes only two weeks and the wine sees no malolactic fermentation as the fruit weight here is already generous. The wine was fined but unfiltered early in the new year and bottled.
The Review: Ned Goodwin MW, James Suckling - 95pts "A very fine chardonnay, without quite the precision, detail and tension that I recall from other years. Stone fruit, flint, lanolin, porcini and that regional tattoo of glazed quince. Quinine bitterness at the finale. Mid-weighted and nicely nervous in the mouth, while suitably open-knit enough to breach already."
