Estate Chardonnay 2019

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Estate Chardonnay 2019

RRP: $34.00

Region: Pemberton
Variety: 100% Chardonnay
Alcohol: 13.3%



This is a lovely example of restrained and intense cool climate Chardonnay. Each of our two Pemberton vineyards provides different elements of power, complexity and balance to the wine. There is an array of aromatics of cumquat, grapefruit with some underlying toasted hazelnuts emanating from the glass. 100% barrel fermentation in French Oak provides a lovely textural component and nuances of gunflint and creamy richness. The finely woven palate with a precise mineral core shows great length and focus and will suit cellaring over the next 8-10 years.

Tasting notes (PDF download)
2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008

2019 has been a real roller coaster of a vintage with freak weather events, lower than expected crops and plagues of animals. Winter rains over the Great Southern were steady and provided the vines with good soil moisture which allowed the vine to power on into a dry and mild spring. Frost hit some low lying vineyards in the Frankland River wine growing area hard destroying crops and reducing yields. The weather during the grape ripening into early vintage was more mild than average, with notably colder nights.

The majority of the fruit was hand-picked, chilled overnight and whole bunch pressed direct to barrel, with the other harvest done in the cool of the night to retain fruit aromatics. Various yeast cultures (VL2, CY3079,D47 and indigenous) were used to provide complexity. Approximately half of the ferment was conducted by indigenous yeast. The wine was fermented in 100% French oak (40% new, 40% 1 yr old and 20% 2 yr old) to dryness under controlled temperature conditions. Only a small portion (approx 25%) of the wine was allowed to complete MLF to retain its natural acidity and freshness. Regular, non-oxidative, lees stirring was also employed to develop mouthfeel and structure. Bottling was conducted in early December as the oak/fruit balance was at its optimum.

Alcohol: 13.3%
pH: 3.27
T/A: 7 g/L
Residual Sugar: <2g/L

Date picked: 21st March

Baume: 12.5
pH: 3.49
T/A: 6.0g/L

Date picked: 2nd March
Baume: 12.2
pH: 3.28
T/A: 7 g/L

Date picked: 22nd March
Baume: 12.5
pH: 3.25
T/A: 9 g/L

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