Appellation: Yarra Valley
Vinification: 100% hand picked. Whole bunch pressed very gently with an early “cut” due to the unusually high phenolics. The was juice then transferred straight to barrel by gravity with no settling. Indigenous fermentation in 500L French puncheons. No batonage. No malolactic fermentation. Maturation for 10 months in new and used French oak – 20% new, 80% older, Taransaud and D&J.
“It was a cold, wet vintage, from spring all the way through summer and into the growing season. We we’re scratching our heads saying ‘are we going to make wine here?’. January turned things around somewhat, though there was botrytis to deal with. Fruit set was low, yields were low. A tiny bit of wine, but what’s there is precious. Beyond this, all the wines seem to amplify their personality of their place”, says Steve Flamsteed.
Has some generosity, depth, glide and zest. A plucky, perky chardonnay full of tension in fresh-feeling and getting-ripe stone fruit characters, light mealy notes, licks of talc and faint pumice-like texture. Light on its feet but not without depth, layers of fruit, cinnamon spice, faint yeasty-sourdough savouriness. Feels pretty darn good."
93 Points – Mike Bennie, The Wine Front