Menu
2018 Viognier Chardonnay
$29.00
[shipping-calculator]
Technical Details
Harvest Date 19th February 2018 | Alcohol 13.4%
Maturation
Matured in 100% 3yr – 6yr year old French oak for 8 months. Wine barrel fermented and lees stirred and left on lees for an extended time. The wine was bottled nine months after harvest.
Background
The Viognier was planted in the second development of the vineyard undertaken in 2000. Two hectares of the Yalumba clone Viognier were grafted onto two different varieties of rootstock, Swartzman and Paulsen. Unfortunately, the Swartzman did not survive the severity of the extended drought from 2005 – 2009. An area of 2 Ha remains, with a replanting program to replace the area lost undertaken during spring 2010. The vines crop at 2800kg / Ha and are spur pruned with the west side of the canopy left to sprawl and the east side lifted with wires to let the morning sun in. The variety is high in inputs with sacrificial canes used and crop thinning an important activity the Chardonnay was purchased from the Scalzo Vineyard in Beechworth and was picked at 12 Baume. The Chardonnay was added during vinification.
Vintage
The 2018 growing season started well with reasonable soil moisture and a warmish start to bud burst and then a warmish (3 days over 38⁰C) with early rain and some supplementary irrigation The vineyard looked a little restrained but later rains helped with canopy development. The ripening period was characterised by a slow even ripening with some warmer weather towards the end of vintage. Some irrigation was undertaken during the vintage and vines remained healthy and disease free.
Wine Description
The Viognier grapes 66% where handpicked at 13.8 Baume on field flavour and wine potential. Of interest was the intense apricot flavours in the berries. The Chardonnay grapes 33% grown in the cool climates of the Beechworth region reached 12 Baume and were picked on flavour. A cool fermentation took ten days in old French barrels ensuring full extraction of flavour without picking up hard phenolics. The wine was left on lee’s in old barrels for ten months to concentrate its flavour and develop the rich generous palate and length evident in this wine. Minimal racking and filtration has preserved full flavour. This wine is rich in aromatics comprising of apricot, nectarine, and peaches. The wine has long soft clean palate making for easy drinking. Chill when serving, cellar up to 7 years.
This wine is well suited to Asian style foods and fish.
Cellaring Potential
A Very Good Vintage 2025