The fruit comes from the Midhill, Mt Macedon, Spring Hill & Little Hampton vineyards. This was a long, cool growing season in the Macedon Ranges. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A late summer with warm days and cool nights allowed fruit to reach is full flavour ripeness, while retaining good acid structure. The cool nights during March and April helped retain natural acidity and allow full flavour development.
Hand harvested fruit was firmly whole bunch-pressed to impart some skin contact and release the full flavour profile with phenolic texture. Natural ferment occurred in new (24%) and older French barrels. The wine was left to unwind and age slowly on its fermentation lees to add generosity. Every barrel was treated as is own entity, with some allowed to go through natural malolactic fermentation to add further depth. After 11 months the wine was racked and filtered prior to bottling in February 2018.
The wine has a light straw-green hue and brilliant clarity. This distinctive Macedon ranges Chardonnay bursts from the glass with white florals, while citrus and white stone fruit notes complement the wine. Hints of lees-derived nougat add further complexity, as does a sprinkling of mineral flint. The perfume is persistent and intriguing, always bringing you back for another sniff.
White nectarine and citrus fruits spill immediately onto the palate. These fruit flavours are augmented with barrel ferment characters such as macadamia. But the texture of the wine is what continues to entice. Some alcohol warmth is framed by natural grapefruit pith. The fine natural acidity that can only be grown in cool places remains the backbone of the wine giving great structure, drive and length. The flowing palate is long and intense yet continually develops through your first, second and third glass. A great example of cold climate Macedon Ranges Chardonnay. - Al Timms, Shadowfax