2020 Laterite Hills Chardonnay

2020 Laterite Hills Chardonnay

On the nose Ginger spice, nectarine and beeswax leap from the glass, complemented by complex barrel ferment notes of roasted almonds and struck match. The palate is creamy, yet refreshing with a mealy texture. White peach and pink grapefruit abound, as well as freshly baked pastry notes. A true reflection of place and season, this Chardonnay pays homage to our farming and winemaking philosophy.

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Wine Specs
Vintage
2020
Varietal
Chardonnay
Alcohol %
13.3
Wine Profile
Vineyard Notes
We were blessed with near perfect growing conditions in Margaret River in 2020. A warmer than usual Spring, a dry, sunny Summer and cool nights. Significant diurnal temperature variations meant perfect ripening conditions across all of our dry grown vineyards. No disease and virtually no bird pressure (particularly at the start of harvest) meant we were able to pick beautifully clean fruit at ideal ripeness and flavour levels ... a real treat for our winemaking team. The only downside was exceptionally low yields across all varieties. Our dry farmed vineyard responded to the drier seasonal conditions by producing tiny and light bunches with small berries. Consequently, the fruit has incredible concentration and has retained a lovely natural acidity.
Production Notes
Farmed with the same philosophy and made in the same way of our single vineyard chardonnays. All fruit was hand-picked and whole bunch pressed, before undergoing wild yeast fermentation in French oak barriques (25% new). Barrels were left unsulphured over the winter months with a portion undergoing wild malolactic fermentation. Laterite Hills Chardonnay matured for 10 months in barrels before being bottled in February 2021. Alc 13.7% Vineyards: Calgardup Brook, Hazel’s, Burnside and Chapman
Winemaker Notes
Farmed biodynamically and made in the same way of our single vineyard chardonnays. Fruit was hand-picked and whole bunch pressed, before undergoing wild yeast fermentation in French oak barriques (25% new). Barrels were left unsulphured until September with a portion undergoing wild malolactic fermentation. Wines were transferred with full lees to tank for extended maturation on full lees. Wine was then clarified and bottled unfiltered in January.
Other Notes
100% Gingin clone