The Chardonnay is a complex dry white. It derives it’s flavours and texture not just from the natural compounds of the grape but with the introduction of Oak and batonnage. These elements help to add texture and palate weight to support the grapes natural generous and elegant fruit flavours. This style of wine represents a great challenge to winemakers as it uses a number of different techniques. The introduction of new elements, such as oak and batonnage, require careful judgement and clear thinking from the winemaker to maintain the wine’s balance and respecting natural fruit flavours.
We chose to move away from our traditional vineyard sources around the Perth Hills wine region for finer and more pronounced acid backbone. Manjimup is one of the coolest regions in the state and along with the elevated acid levels we see a more delicate and elegant flavour profile consisting of grapefruit, citrus and white peach. The fruit for this wine was harvested by hand at 13.4 baume and chilled to 3 degrees before transport to our winery in Bickley Valley.
The grapes were whole bunch pressed at 3 degrees to an extraction of 650 litres per ton. 3/4 of the juice was transferred to a mixture of new and one year old French Oak hogsheads from the press tray with partial solids while the remainder was settled for 48 hours in stainless steel. This portion was racked off solids and fermented cold in stainless steel tanks for maximum freshness. Post ferment the oak barrels were topped and then batonnaged (lees stiring) for two months to build texture and complexity. After nine months maturation the final wine was blended with the clean fruit focused tank fermented portion used to temper the textural complex oak fermented portion. The resulting wine shows lifted elegant aromatics of nectarine, white peach and sweet oak, a palate of rounded texture with crisp grapefruit, passionfruit and citrus flavours but with a crisp focused dry finish.