2016 Calgardup Brook Chardonnay
Lifted Oyster shell and Enoki mushroom aromas sit harmoniously with tones of wet slate and cashew. The saline acid line persists beautifully from front to back. Length is persistent, and the chewy mid-palate complements the cashew and almond shell tones. A mineral Chardonnay highlighting perfectly the Southern Ocean influence.
A warm spring, with a full water table ensured good flowering and crop set. Summer was moderate with a large rain event mid vintage ensuring wines were never stressed. Picking dates were consistent with recent averages.
Fruit was hand-picked in the morning hours. Fruit whole bunch pressed, with no fining or settling, and transferred
to barrel with full solids. Native yeast began fermentation after two days, with fermentation lasting for two weeks.
Wines were sulphured at the beginning of Winter, allowing adequate yeast autolysis for complexity and texture, but prevention of malolactic fermentation.