|de la terre Chardonnay Barrique Ferment 2015
|Tasting Notes:||Colour: – typical light golden colour of a healthy young Chardonnay
Nose: – definitive stonefruit Chardonnay varietal character with a touch of citrus alongside a lovely seam of lightly toasted French oak and yeast notes.
Palate: -a clean/ fresh ‘attack’ leading to a tight and linear mid-palate. Refreshing and lively fruit flavours with obvious French oak and yeast influence. A long finish with citrus flavours kicking in at the end.
|Cellaring:||This wine style is designed to drink while fresh, young and lively – and especially food. Enjoy now through to the next 3-4 years.|
|Production Quantity:||2424 bottles produced, estate bottled, hand-labelled, individually numbered|
|Vineyard:||Hill Country Estate|
|The Grapes:||Grapes sourced from the same block as our Reserve Chardonnay (Block 7) – of our Hill Country Estate vineyard. As Always, we hand-picked to ensure complete control over the fruit arriving at the winery.|
|Wine Style:||In ‘designing’ this style I had the following objectives – basically focussed on how this wine differs from our Reserve Chardonnay (which is also 100% barrel-fermented):-
• A tighter, more fruit-driven style
• Less ‘fat’; more citrus and stonefruit
• Although barrel-fermented, less oaky and less malo influence than the Reserve
|Winemaking Notes:||Following hand harvesting, grapes were whole bunch pressed at relatively light pressure to retain a tight and linear juice structure.
In order to make a more fruit-driven style, the juice was handled with what I refer to as ‘delayed SO2 addition’ rather than the ‘Hyperoxidation’ technique I use for the Reserve Chardonnay.
In order to create a layer of complexity, slightly cloudy (rather than clear) juice was racked to barrels for fermentation.
Somewhat against what is becoming a popular trend in Chardonnay winemaking, I inoculated all barrels with a preferred yeast strain – no ‘wild’ fermentation’ was used (in order to the fruit-driven component of this style).
Only about 15% of the oak barrels were new, the balance being older French barriques which had already been used for Chardonnay fermentation in previous vintages. Again, this was to ensure a more fruit-driven, less oaky style.
Only 15% of the barrels went through malo lactic fermentation to retain a fresher/ tighter style with a fresh citrus ‘seam’ running through the palate – as well as avoiding overt ‘buttery’ characters.
Following fermentation, all barrels were battonaged (lees-stirred) 2 to 3 times per week for approximately 10 months (total time in oak).