Here’s a chardy that takes a walk on the wild side, with wild yeasts doing the job in the winery. The team also opted for larger 500 litre French oak puncheons (20% new). It’s easy to like the cut of their jibe with this approach. There’s still that oak influence, but the juice to oak ratio is kept on the down-low to let the fruit do the talking. Time on lees with the occasional stir adds mid-weight texture and complexity - but that gorgeous lemon zest and white peach shine through. And the acidity gets your motor running. Woah - does this baby sing. It’s fine and focussed with a nice touch of wild funk running through its veins. It’s chardonnay - made the way that nature intended.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Our 2018 Yarra Valley Chardonnay has a pale-straw colour with green tints. The elegant yet intense nose has floral notes over stone fruit and flinty aromas. The front-palate exhibits restrained white peach flavours, followed by a tight line of citrussy acidity and lightly spicy oak. The excellent flavour intensity leads to a delightfully long finish.
Winter and Spring were both cool with plentiful rainfall. Summer was warm to hot, with above-average rainfall through December. Thankfully the rain stopped in early January, with a lengthy mild and sunny lead up to harvest.
Whole-bunches of Chardonnay were pressed while cool. The juice settled for around 15 hours before racking to barrel with high solids content. Fermentation with wild yeast took place in 20% new French 500 litre puncheons (D’Aquitane, Dargaud & Jaegléand Saint Martin cooperages), with the remainder in one, two and three year old French puncheons. Ferment temperatures were kept relatively low to maintain fruit freshness. Once fermentation was complete the wine was sulphured with no malolactic fermentation. The wine remained on yeast lees in barrel for 10 months, stirred only occasionally during the early stages of maturation to enhance mid-palate complexity. Bottled unfined on 20th December 2018.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.