The 2017 season can be considered as close to perfect as you can get for winemaking in Tasmania. 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%).
97 Points Halliday Wine Companion 2020 (James Halliday)
“Driven by its grapefruit and white peach fruit, oak acting to provide structure not flavour.”
96 Points The Winefront (Campbell Mattinson)
“Cedarwood, cream, melon, white peach. Milky chardonnay. Long chardonnay. Mellifluous chardonnay. Add these together and you have yourself a sensational wine. Laced with fennel, ever so gorgeously textured, a long sail of flavour to close. I took one sniff, one sip, and did not require any further convincing.”