2020 Estate Chardonnay
2020 Estate Chardonnay
Lower than average rainfall and relatively standard temperatures over winter and cooler temperatures over spring led to late budburst and flowering (our latest on record). A mild start to the summer delayed fruit set followed by mild conditions over autumn providing slower ripening and resulting in a later start to the vintage (2 weeks later than average). Yields were significantly reduced but those grapes that were picked were of good quality – great natural acidity and lovely flavours in our Chardonnay with the Pinot Noir benefitting from the long cool ripening.
Wine Profile
| Vintage |
Other Notes
Lower than average rainfall and relatively standard temperatures over winter and cooler temperatures over spring led to late budburst and flowering (our latest on record). A mild start to the summer delayed fruit set followed by mild conditions over autumn providing slower ripening and resulting in a later start to the vintage (2 weeks later than average). Yields were significantly reduced but those grapes that were picked were of good quality – great natural acidity and lovely flavours in our Chardonnay with the Pinot Noir benefitting from the long cool ripening.
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| Vineyards :: Clones |
Vineyard Notes
Kentucky, Wallis, McCutcheon, Judd :: I10V01, P58, 95 and 96
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| Harvest date :: Yield |
Harvest Date
Handpicked :: 23rd March – 1st April :: 2t/ha
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| Brix :: pH :: TA |
pH
21.9 - 22.5 :: 3.08 - 3.23 :: 10.1 -12.75 g/L
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| Winemaking |
Winemaker Notes
• Grapes were all hand picked and hand sorted
• Fruit was pressed directly to stainless steel
• After 48 hours juice was racked, taking light, fluffy lees and put into a mixture of new and old puncheons and barriques
• All wild yeast fermented, some battonage to individual barrels
• 10 months in barrel (22% new)
• Natural partial malolactic fermentation before bottling unfined and filtered
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
10 months :: 22% new oak
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| Residual sugar |
Residual Sugar
Dry (0.84 g/L)
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| Finished pH :: TA |
Acid
3.16 :: 7.4 g/L
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| Alcohol % |
Alcohol %
12.5
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| Production |
Production Notes
513 Doz Bottled February 2021 :: screwcap
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| Tasting Notes |
Tasting Notes
A floral lift of white blossom and jasmine on the nose syncs in beautifully with the hints of ginger and tangerine rind on the palate. Citrus notes continue to drive this wine with pings of acidity and a crunch on the finish that opens up and softens while the wine breathes in the glass.
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| Food :: Temperature |
Food Pairing Notes
Pumpkin ravioli with burnt sage butter:: serve wine at 10-13°C
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| Best drinking |
Bottling Date
2022-2028
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| Downloadable PDF |
