A winter of barely adequate rainfall in 2008 was followed by an unusually wet and cold spring which delayed vine phenology, reduced 2010 fruitfulness and compromised cropping levels due to poor flowering conditions. The cool start to summer exacerbated the delayed ripening and disease was an issue in some regions. However, benign and typical weather for March and April allowed for even fruit development and harvest of chardonnay began in mid March. The chardonnay for this wine was sourced entirely from our Mt Barrow vineyard in Mount Barker. There are 6 different clones and three direct soil types all on a southerly aspect which gives a very fine fruit profile with a high natural acidity. All the batches are kept separate until blending.
The fruit was hand picked and sorted to eliminate damaged berries. A portion of the fruit was crushed and immediately pressed with the balance being loaded direct to the press for whole bunch pressing. The cloudy juice is quickly settled for 6 hours without enzymes before fermentation, Approximately half of the juice is fermented in stainless steel and approximately 50% is fermented in two year old French barriques. No yeast is added to any of the chardonnay batches. The secondary malolactic fermentation is promoted in a third of the wine to maintain the natural backbone of acidity, a key to this style.