Mid-straw with a touch of green gold.
Juicy stone fruit, ripe melon and tinned pear with toasty oak, roasted spices and creamy, buttery notes.
Rich, full and seamless. Creamy stone fruits fill the mouth initially with lovely warm spice flavours adding richness and complexity. This full flavoured wine is a classic style that rewards the drinker with long flavours and length.
Drinking beautifully now, but will reward careful cellaring for twelve to eighteen months.Download Tasting Notes
2018 was an extraordinarily good vintage in Margaret River, with wet winter months followed by a warm, steady spring to promote budburst and a dry early summer perfect for flowering and fruit set. Isolated heavy rain events then swelled the fruit, with a beautiful late summer of warm days and cool nights; ideal conditions for accentuating the flavour, ripeness and acid balance of the grapes.
The vineyards that grow Chardonnay for our Butterball wine are located on sites in central and northern Margaret River that produce rich, ripe fruit flavours and lower natural acid levels than other locations. These attributes are critical to achieving the much loved Butterball style.
The grapes were chilled and softly pressed to liberate the juice, with the pressings added back to the free-run juice to achieve our style. The cloudy juice was then fermented in a combination of new and used French oak barrels and tank using a combination of wild fermentations and a selected yeast used to produce savoury characters. 80% of the wine then went through malo-lactic fermentation followed by maturation on yeast lees with stirring of the lees done fortnightly to impart texture, balance, integration and complexity to the final wine. After this maturation period, the wine was blended and bottled under screwcap.
Beautiful with a seafood pasta in a creamy sauce.