chardonnay

Both our Chardonnay blocks are on moderate densities of 2800 vines per Ha.

Back in 1999, our initial plantings were the Davis clones I10V1 and I10V5, When compared with the clones that have become available more recently, these are perhaps slightly heavier cropping and more neutral in terms of flavour.. Our more recent plantings have been with Clone 76, one of the more popular Bernard clones: “Moderate yields. Aromatic, fine, elegant and well balanced wines with complex flavours. 76 and 95 the two most widely planted Bernard clones” (Yalumba Nursery).

Some of the photos on this site clearly show the Arched Cane arrangement of Chardonnay on the trellis - this is to help ensure more uniform vine growth and an even canopy. An even, open canopy helps both with preventing fungal diseases and with more even ripening of the fruit. As harvest approaches, we are constantly out in the vineyard taking samples to plot the progress of ripeness and flavours.

A few years ago, the purchase of the smallest airbag press available allowed us to borrow a process from another winemaker we respect. When the fruit is ready, a handful of pickers go out in the cool of the morning and handpick 300kg of Chardonnay (the capacity of the press). These bunches are then rigorously sorted before they are chilled overnight and pressed as whole bunches the following morning. The juice is immediately racked off to barrels, including all the solids; the press load of grapes yielding just enough juice for a single barrel. Our use of oak barrels is aimed at being subtle, no heavy toast and only about 20-30% new barrels in any year; we believe the oak is there to support the fruit and add structure. To add a little complexity, we use a number of different coopers to supply our barrels (Bossuet and Darguad et Jaegle)…and yes we can see a difference - each offering something unique.

It takes around 4 days before the Chardonnay juice begins to ferment spontaneously. Since 2008, we’ve only used indigenous yeasts to conduct fermentation and we are very happy with the results. In recent years, we have also been picking the Chardonnay a little earlier in terms of ripeness-this gives the wines a lovely seam of acid and a freshness that makes them ideal to have with food.