2014 Chardonnay Margaret River

Hand-picked, whole bunch-pressed to tank for initiation for fermentation with cultured yeast, transferred to French barriques (43% new), a full mlf followed, with adjustment of tartaric acid and SO2, 20 months maturation. While diminishing acidity (by mlf) and then adjusting it is an uncommon approach. It’s hard to find fault in the wine; it has an incisive edge to the mouthfeel, the fruit flavours precisely placed on the tipping point between citrus and stone fruit, benefiting from both, but not at the expense of the other.

TA 6.78 g/l, pH 3.1, RS 1.02 g/l. A model growing season, with rain in spring prior to flowering and a very sunny, stable growing season, with no excessive heat spikes. This resulted in a higher than average yield of 7.38 t/ha. From 5 different plots vinified seperately. Bunch pressed, settled for 48 hours then moved to tank with a light inclusion of solids. Seeded with yeast then moved to 228-litre French oak barrels (43% new) for fermentation. Blended then returned to barrel for full malo and 20 months' ageing. Lightly fined with bentonite. Distinctively buttery on the nose. Stands out in this line up for its honeyed aroma. Generous and rounded, the richness of flavour hiding the high acidity but that crispness strikes on the finish. (JH)

Pale lemon yellow. Strong citrus notes and still quite lean in terms of weight and acidity but with admirable satin texture. This should improve. (JR)