Wine Article
2019 Yarra Yering Chardonnay
Last edited on 2/9/2022 by LindsayM
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Oyster shell nose with grapefruit, pears and ginger. A faint impression of vanillan oak bringing a sweet perfume.
Tasting Notes
Aroma & Bouquet: Oyster shell nose with grapefruit, pears and ginger. A faint impression of vanillan oak bringing a sweet perfume.
Palate: Finesse combine with pillowy fruit weight; this is a wine that is fine boned with citrus flavours dominating in its youth. A citrus energy drives the palate with a pithy interest and texture on the back palate. An extremely fine grained oak tannin framework lingers on the finish.
Wine Making
Hand harvested grapes placed in a blast chiller overnight before whole bunch pressing which gives us very high quality juice. Fermentation in a ceramic egg and French oak barrels; a combination of 228 L barriques and some 500L puncheons, 30% new oak. Both wild yeasts and cultured yeast were allowed to carry out the fermentation offering complexity and a hint of struck match. Natural acidity was retained by inhibiting malolactic fermentation. Maturation for 10 months in our cool underground cellar before blending and bottling.
Varietals: Chardonnay
Region: Yarra Valley, Victoria, Australia.
Vines: The two original Chardonnay blocks, planted in 1969 (clone unknown) and more recent plantings of clones 95 and 548 are impressive enough to add to the blend.
Cellaring: Will reward careful cellaring for up to 10 years.
Analysis: ALC: 13%
Tasting Notes
Aroma & Bouquet: Oyster shell nose with grapefruit, pears and ginger. A faint impression of vanillan oak bringing a sweet perfume.
Palate: Finesse combine with pillowy fruit weight; this is a wine that is fine boned with citrus flavours dominating in its youth. A citrus energy drives the palate with a pithy interest and texture on the back palate. An extremely fine grained oak tannin framework lingers on the finish.
Wine Making
Hand harvested grapes placed in a blast chiller overnight before whole bunch pressing which gives us very high quality juice. Fermentation in a ceramic egg and French oak barrels; a combination of 228 L barriques and some 500L puncheons, 30% new oak. Both wild yeasts and cultured yeast were allowed to carry out the fermentation offering complexity and a hint of struck match. Natural acidity was retained by inhibiting malolactic fermentation. Maturation for 10 months in our cool underground cellar before blending and bottling.
Varietals: Chardonnay
Region: Yarra Valley, Victoria, Australia.
Vines: The two original Chardonnay blocks, planted in 1969 (clone unknown) and more recent plantings of clones 95 and 548 are impressive enough to add to the blend.
Cellaring: Will reward careful cellaring for up to 10 years.
Analysis: ALC: 13%