ATTRIBUTES
Battonage contributes to mouthfeel and complexity. During battonage, the lees absorb oxygen, which reduces the wines exposure to oxidation and preserves its freshness. The yeast cells breakdown and release mannoproteins which contribute to the wines body, creaminess and silky texture. This process adds flavours of brioche, and nuttiness. The primary fruit component gives the wine its fresh granny smith apply acidity, with stone fruit, pear and minerality also prominent.
WINEMAKING
The Chardonnay was machine picked in the early morning on the 2nd March 2022. The fruit was crushed and destemmed into our membrane press to separate the skins and seeds from the juice. Fermentation was commenced with a neutral dry yeast in stainless steel tanks, and then transferred to 50% new and 20% 1 year old French Oak Hogsheads, and 30% 2 year old French oak hogsheads for the remainder of fermentation. Post fermentation the chardonnay was lees stirred (battonage) in barrel for 7 months. The barrels were then gently racked into a stainless steel tank, where it was stabilised, fined and filtered prior to bottling in June 2023. We allow time in bottle before releasing.
VINEYARDS
Situated on the Teakle property in Port Lincoln, 2 kilometres from the foreshore, with 150 meters elevation. The soils are rich combination of sandy loam topsoil overlying a friable red-brown clay loam subsoil. The moderately warm summer temperatures and maritime breeze allow perfect ripening conditions in the vineyard. The long sunshine hour days encourage even ripening of the grapes, while the gentle breeze helps cool the bunches, retaining the beautiful natural acidity.