The base wine is a blend of 89% chardonnay (Block 12, clone I10V1) and 11% pinot noir (Block 13, clone 777) hand harvested in the early morning from our estate vineyard. 2010 was an excellent vintage for sparkling fruit, with cool nights and a mild sunny days. A touch of rain in early February freshened the canopies up nicely. Crops levels were slightly below average, leading to fruit intensity and acid levels not seen since 2006.
We took a shorter free run cut at the press to minimize phenolic extraction. A small portion was fermented in old French hogsheads. We blended with the aim of making a chardonnay dominant wine, 2010 being an outstanding year for whites in general (and the Yarra’s strongest variety!).
The wine was tiraged in September of 2010, and spent nearly four years in bottle on lees in an underground cellar at a temperature of around 7 degrees C. It was disgorged in June of 2014.
The time on lees and the excellent vintage have produced a wine with aromas of flint, oyster shell and hazelnut kernel. The wine has a very fine bead, and is elegant and harmonious throughout (all that time in the cellar!). A little zing of lemon zest to finish.