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.
Our debut release 2015 Chardonnay was incredibly low-yielding (1.3T/ha) and from a relatively cool year that looked a bit iffy through January but dried and warmed up through February and March. It was whole-bunch pressed, some fermented in oak, some in tank, then all moved to barrel and 50% put through malo. After 12 months elevage it was put in tank for 3 months and then bottled. Something happened in those 3 months in tank though - it developed a saline character we hadn’t noticed before. I think we did a little fist pump. We love those sea-spray characters in Chardonnay.
Anyway, if you like tight, age-worthy Chardonnay then this might be for you. If you like eating butterballs, then maybe not.
Our 2015 Chardonnay is $45 per bottle and only available in 6-pack cases at $270 per case.
Freight is $15 anywhere in Australia.