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Chardonnay 2018

$30 per bottle

RRP: $34.00

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

 

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Tasting notes

This is another lovely example of restrained, yet intense and generous Cool climate Chardonnay. The extended hang time in this vintage has helped produce a very intensely flavoured and sublimely balanced wine. There is an array of aromatics including apricot, pomelo and peach with some underlying toasted nuttiness and gunflint that dazzle the senses on many levels. Whole bunch pressing direct to oak and subsequent 100% fermentation in French Oak provides a lovely textural component and complexity. The hero of the wine though is the tightly wound palate
that has a precise mineral core that shows great length and generosity and will suit cellaring over the next 8-10 years.

Tasting notes (PDF download)
2018, 2017, 20162015201420132012, 2011, 2010, 20092008

Season notes

The 2018 was as close to perfect as we have ever seen in Western Australia. Good winter rains and mild early Spring weather allowed the vines to establish healthy canopies and well balanced fruit loads. The mild/sunny weather continued with little in the way of extremes allowing for minimal disease pressure and even ripening and flavour development. A near perfect Autumn enabled picking to occur at optimum flavour and sugar development. We are expecting great things from this vintage.

Winemaking

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.

Wine data

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

Picking data

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