Chardonnay As It Should Be

The aim is to produce varietal wines that are made from clean, flavoursome grapes which require minimal interference during the winemaking. The resultant wines have pure varietal characters and reflect their provenance.

The Vineyard & Its Management
Viticulturist: John Trueman

Planted: 1998 with older vines grafted onto Cabernet from 1995 to 1997
Soil: red and brown loams to 30cm over silty clay with a basalt base
Trellis: Scott Henry
Planting Density: 2000 vines/ha
Aspect: ¼ east/west ¾ north/south rows Land slopes to north and NE
Elevation: 280 metres
Clones: 10V5 and 10V1
Annual Rainfall: 1000mm No watering required.
Cropping level: maximum 5 tonne/ha
Picking: by hand
The vines are hand pruned and separated vertically with a rolled wire. Leaf plucking is undertaken to allow maximum sun exposure and the vines are netted.

Winemaking
Winemaker: Julie Trueman

Vintage: median date 21st April
Sugar: 23 to24 brix
Crusher Destemmer: 100%
Hydraulic Basket Press
Oak: mostly Siruque Alliers 1/3 new, 1/3 1year old and 1/3 2yo
Cultured yeast and Malolactic
Barrel fermented
Bottling: 11 months after picking
Screwcap since 2004
Wines are made on site but bottled at another winery

Myrtaceae Chardonnay
Myrtaceae Chardonnay is sourced from both the original and top vineyard with some vines being 25 years old. No grapes are purchased.
The colour has been a consistent mid straw golden hue. Yet the nose and palate have shown minor vintage distinctions according to seasonal variations. Most vintages are characterised by citric notes but occasionally the stone fruit characters come to the fore. Both styles remain elegant and well structured. The fruit flavours are well balanced with light oak, fine acidity and a smooth crisp finish. Chardonnay is best appreciated at room temperature. On very hot days a short refrigeration time may be advantageous.