Chardonnay runs the gamut of expressions from tight, linear and unadulterated by oak to the big, rich, buttery numbers we see from warmer sites. As we’re in the Huon it’s unlikely we’ll be making the latter anytime soon. We planted four Dijon clones (95, 96, 76 & 277) in two sections of the vineyard over 2 hectares in 2010 where we’d pulled out some Pinot Noir, Nebbiolo, Sangiovese and Sauvignon Blanc – don’t ask...
The idea was to bring some of the best, earlier-ripening, lower-yielding clones to the Huon that would enable us to achieve the flavour, texture and acid components from a cool area that we see in the Chardonnays that we love. Our sandy-loam soils over sandstone and clay, combined with dry-farming and a marginal climate should provide some fascinating wines over the years.
2016 was almost diametrically opposed to the previous season which was a cooler, more restrained and gentle year. The challenges in 2016 revolved around the lack of rainfall and the heat. It was dry. Really dry. And that’s always concerning when you have some reasonable yields and not much leaf area, especially when you’re dry-farmed. However, it also meant that we had natural concentration through small berries and rigorous fruit-thinning. We picked our first Chardonnay fruit on the 2nd April and things couldn’t have been easier in the winery. Stellar fruit, lovely wild ferments and no malolactic fermentation due to the acid balance – a busy but amazing vintage. Our 2015 Chardonnay was all about the minerality, the salinity and we weren’t sure if this was a vintage or a vineyard thing. The 2016 hints that it might be a vineyard thing. A different season and a slightly different acid structure but again it’s about the minerality. Length, intensity, structure. We're genuinely thrilled about this wine.
Our 2016 Chardonnay is $50 per bottle and only available in 6-pack cases at $300 per case.
Freight is $15 anywhere in Australia.