The growing season began with late budburst after a relatively cold, wet Winter. The mild Spring which followed ensured that there was good flowering and fruit set, in fact some yields needed to be addressed with crop thinning. Fine, mild conditions prevailed during Summer, which ended up being one of the coolest growing seasons in recent years. Harvest commenced late, at the end of February, with abundant Marri blossom keeping bird pressure very low whilst the whites were harvested. March was relatively wet with a significant rain event after most of the white fruit had been picked. Fortunately, the April that followed was glorious (the driest April since 1982 in fact) with fine weather and no heat extremes experienced at all. The extended ripening period allowing the reds to attain full physiological maturity and tannin ripeness with a
wonderful sense of finesse. All of the fruit for this Chardonnay is from Block 2 of our Stevens Road Vineyard, which is situated on the Boodjidup Brook about 3km from the winery. Fruit of this mature, low yielding vineyard has consistently produced some of our best Chardonnay each vintage. The pedigree of the vineyard deserves recognition in its own right, so much so, that we have again decided to release the best barrels as a Single Vineyard wine.
The bouquet of this elegant, yet striking Chardonnay offers both precision and purity. White fleshed nectarine, citrus and floral/frangipani notes with hints of wafer and oatmeal in the background.
The lively palate is medium bodied and tightly coiled, again displaying white fleshed stone fruits, pear and a pithy grapefruit zestiness. The wine offers
a fine boned, quartzy structure complimented by a lovely texture derived from lees stirring. Refined and understated yet complex and precise; the purity of fruit and tangy acidity combine to focus the wine perfectly to a crisp, clean lingering finish.
Made entirely from Gingin clone Chardonnay which was whole bunch pressed followed by 100%-barrel fermentation in select French oak (25% new oak). Wild fermentation was encouraged on all of the components, in order to introduce more complexity and personality into the wine. All of the individual batches which make up the blend were lees stirred throughout a nine-month oak maturation period, without any malolactic fermentation. The final blend was put together in November 2017.
Professional Reviews & Awards
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The Real Review
Light, bright yellow hue. The nose is oaky, grapefruity and relatively straightforward in its youth, with herb and green melon aromas, a light hand on the oak and bracing acidity to finish. A crisp, tangy, appetising wine. Intense, too, and long on the aftertaste. It’s very youthful and fresh and clearly has a brilliant future.