The Liris represent the style best suited to the cool climate of Denmark. It was the vineyard that drove the direction of this wine, with the level of flavour intensity governing the amount of oak and winemaking influence. With its tight structure and piercing acidity, it can be described as a Chardonnay for “Riesling Freaks”, however at its heart is the purity of Chardonnay character. With a core of grapefruit /melon aromatics layered with rich, complex integration of gunflint nuances and fresh brioche. The oak is seamlessly integrated with the powerful fruit-derived flavours. It is the palate however that’s the hero, tight focused and showing incredible minerality and complexity — designed to age beautifully over many years.
Tasting notes (PDF download)
2019, 2018, 2017,2016, 2015, 2014, 2013, 2012
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.
All of the fruit was hand-picked, chilled overnight and whole bunch pressed direct to barrel. Different to previous years 3 picks from the main vineyard and 2 other picks from other vineyards. The various batches were picked between 7/3 and 4/4 ripeness ranged between 11.9 and 12.5Be, acid ranged between 3.1/10.8 for the bulk and 3.26/7.8 for a portion. All barrels were left to ferment naturally and some overseeded towards the end of ferment. The wine was fermented in 100% French oak (70% new, 30% 1 year) to dryness under controlled temperature conditions. The racing natural acidity and extended hang time (especially the Mount Shadforth block) allowed only approximately 30% of the wine to complete malolactic fermentation to add complexity and mouthfeel to its natural acidity and freshness. Regular (non-oxidative) lees stirring was employed to develop texture and structure.
Residual Sugar: <1g/L