The 2018 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 2019. The 2018 Chardonnay is a blend from two mature vineyards in the Coal River Valley (55%) and the East Coast (45%).
GOLD MEDAL – 2020 Tasmanian Wine Show