“A blend of upper and lower Yarra Vineyards – Clones P58, I10V1 and Dijon clones 76 and 95 – from vineyards in St Andrews, Steels Creek, Seville and Macclesfield. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.
Stunning aromas of pear, yellow stone fruits, and baked apple. There is heaps of complexity with hints of flint, smokey oak and toasted almonds. The palate is refined and textured; stone fruit and citrus flavours dominate. It is so light and airy with a lovely thread of cool acidity to it.. Flavours last for a good deal of time. I’d be very happy with this if it were a Village Burgundy at 4 times the price! I think one of my best Appellation Chardonnay’s to-date…”
Shaun Crinion, Dappled
