Vintage
The 2024 vintage in Margaret River commenced very early due to the prolonged 7month period of warmer and drier than average months that commenced in Spring (Oct) 2023 and continued throughout the entire Summer and into mid-Autumn (April) 2024. Our 19th January Chardonnay pick was the earliest we have started by 5 days.
Fortunately, our vineyards are mature and located on ideal soil types and did not miss a beat during these challenging warm and dry conditions that the 2024 vintage presented due to the root systems being deep and far reaching and the vine canopies being protected from warm winds. Although yields were a touch down (which further encouraged an early harvest), flavour intensity and acid retention was superb and we are particularly excited in seeing how our Chardonnay wines mature in the months and years to come.
winemaking
The fruit for this wine is of the Gin Gin and 3 and 5 clones. Gin Gin is renowned for producing powerful Chardonnay wines in Margaret River whilst retaining a beautiful acid line whereas clones 3 and 5 have a finer, flintier profile with a lovely limey acid line through the wine. The inclusion of more clone 3 and 5 fruit was ideal due to the nature of the 2024 vintage.
When the decision was made to pick, the fruit was selectively hand picked with the fruit then being cooled in a cold room to 8C before loading the small press with the whole bunches. The fruit was then gently squeezed and the cool, turbid juice went directly into French oak barrels for wild fermentation.
The intensity of fruit flavour was matched with 24% of the wine being fermented and matured in new French oak of which half was puncheon sized (500L) and the other half barrique (228L) – from the Francois Frere and Truil / Brive Cooperages. The balance was matched to 1–3yr French oak puncheons. Following wild fermentation, each barrel was chilled and lightly sulfured (no MLF) and was then was stirred and topped fortnightly for 3 months and then monthly for another 8 months. Each barrel was then tasted to determined what was selected for inclusion into the final blend. The blend then spent a further 7 months on yeast lees to achieve the desired texture before being bottled under screw cap.
region
Margaret River
variety
Chardonnay
analysis
- Alcohol: 13.0%
- pH: 3.02
- Acidity: 7.66 g/L
