Pale straw, green hue.
Intense white stone fruit, fresh citrus and toasty oak with nuances of clotted cream and roasted hazelnut.
Focused, long and intense with layers of lemon zest, complex spice and ripe acidity. Harmony and texture are key.
The 2017 season can be considered as close to perfect as you can get for Pinot Noir in Tasmania. Moderate crop, even ripening and low disease pressure. Moderate crops, even ripening, great natural acidity with a long ‘Indian Summer’ to finish the season perfectly. Pristine fruit was hand harvested and chilled overnight before whole bunch pressing directly to barrels without the use of sulphur dioxide or press cut. The juice was wild fermented in barrel with full solids at around 18oC followed by 9 months on lees along with partial malolactic fermentation. Batonnage occurred just occasionally. After a thorough barrel evaluation two barrels were selected, a 1 year old and an older one. The wine was then blended, filtered and then bottled in February 2018.
The 2017 Chardonnay is a blend from two mature vineyards in the East Coast (60%) and the Tasman Peninsula (40%).