Pale to mid straw in colour. Brilliant condition.
A unique, cool climate Chardonnay style that shows elegant primary fruits of citrus, nectarine and white peach on the nose with layers of delicate savoury notes of malt, grilled nuts, dried herbs and savoury spices from wild fermentation on solids in French oak.
A style with the hallmark fineness and delicacy of Chardonnay from Pemberton. The palate is linear and tight, with true mineral acidity that drives through the palate and gives tremendous freshness and length of flavour. Wild barrel fermentation on solids imparts a lovely talcy texture along with intriguing savoury elements.
Will cellar well until 2022.Download Tasting Notes
The cool climate Pemberton Wine Region of Western Australia is located 1.5 hours south-east of Margaret River and is building a reputation for the quality and distinctiveness of its Chardonnay and Pinot Noir table wines. The 2010–2011 growing season and vintage in Pemberton (September–March) was unusually warmer and drier than average except for January, which had a significant patch of rain early and late in the month coupled with high temperatures late in the month. This encouraged vine growth and strong ripening. February and March then produced sensational ripening conditions which resulted in increased time spent in our Chardonnay Block to manage the vine canopies and ensure flavoursome, balanced fruit was picked at harvest.
The Chardonnay fruit was handpicked at 12.6 Baume once the optimum flavour profile and acid balance was achieved. At this perfect ripeness, the fruit was selectively handpicked over 2–3 hours at dawn with the fruit then being transported to a cool room. The fruit was then gently loaded into an airbag press with the juice being continuously tasted at the juice tray until an optimum point was reached which ensured only juice of the finest quality was used in the blend. This first juice 'fraction' equated to less than 500L per tonne. This turbid solids juice went straight into new (30%) and 1–2 year old French oak puncheons from the press tray to undergo wild fermentation on high solids. When the fermentation was dry, each individual barrel was sulphured and topped in place where it remained for eight months. Each barrel was stirred fortnightly under inert gas for the first two months and then monthly for the final six months to provide texture, mouthfeel and freshness in the end wine. No malolactic fermentation was undertaken. At the time of blending, each barrel was carefully assessed for inclusion into the final blend. Once blended, the wine was lightly fined before being stabilised and filtered only once prior to bottling and release. This minimal handling and winemaking intervention has produced a unique, delicate Pemberton Chardonnay style.
Fish or chicken dishes.
Bright, pale straw-green; the fragrant bouquet is fruit rather than barrel ferment-driven, and there is an immediate replay on the juicy palate, the flavours ranging through white peach, grapefruit and nectarine; very good balance and length. To 2020.95