2017 Burnside Vineyard Chardonnay

2017 Burnside Chardonnay

A wine of pedigree from a heritage Margaret River vineyard, the 2017 Burnside Chardonnay displays the benchmark notes of cashew and roasted almonds. Aromas of pink grapefruit, melon and nectarine give way to nuances of Jasmine tea and natural ferment complexity. The palate combines power and grace with light brioche dough and lemon curd framed by a core of creamy acidity and an oyster shell-like minerality. Generous in both flavour and acidity, the uniqueness of this wine captures Burnside’s personality.

 

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SKU: M17BSCHA
Wine Specs
Vintage
2017
Varietal
Chardonnay
Alcohol %
13.5
James Halliday
94
Wine Profile
Ratings
A super Chardonnay at the Apex of Australia's growing list of high quality proponents, this is a tour de force of precise fruit character, savoury detail, minerally charm and general interest as an expression of Chardonnay. Succulent, exceptionally long, nutty notes in just-ripe nectarine with chalk-talc and saline character notes through. Outstanding. 96 Points - Mike Bennie
Vineyard Notes
100% Hazel’s Vineyard. Our southernmost vineyard which is more inland than our Burnside and Calgardup vineyards. Hazel’s combines cooling Southern Ocean influences with a northerly aspect and plenty of sunshine.
Winemaker Notes
Hand-picked, whole bunch pressed, full solids and wild fermentation in barrique (approx. 25% new). Post ferment, barrels are left cool but unsulphured for 4 months to encourage autolytic activity. Batonnage every two weeks based on flavour and partial MLF. Wine was racked with full lees to tank in December and spent two months on lees in tank before bottling unfiltered.
Other Notes
After desirable conditions during flowering, the summer started cool and wet, slowing down the growing season significantly. Conditions improved in late February, developing into a perfect Indian summer. The result is whites that are packed with energy and poise, and reds that got the benefit of a long, cool ripening period; tannin ripeness and complex flavour development. Alcohols are lower than previous years, even with greater physiological ripeness.
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