The story of Marble Hill began in the 1860s when South Australian landowner and parliamentarian Sir Samuel Davenport was given a cutting of "chardonuet" by a French horticulturist. Somehow, and history is not clear on the sequence of events that led to this, the cutting came to be grown in the South Australian Governor's summer residence, a property known as Marble Hill in the Adelaide Hills. The vines eventually came to the attention of renowned wine industry pioneer David Wynn, who took a cutting and propagated further vines at a nursery in Adelaide.
It is believed that this clone, which he called Marble Hill, no longer exists anywhere else in the world. The original French vineyards, from whence the clone came, were wiped out by phylloxera, and the Marble Hill property was destroyed by fire.
The Marble Hill Chardonnay vines were hand harvested and then hand sorted on March 3, 2015. The fruit was gently pressed and the free run portion collected and settled. The juice was racked and filled to new French oak barriques for fermentation.
The growing season for vintage 2015 started well. Above average winter rain then filled the soils and dams. August and then spring were drier and warmer than average, and the vines got away to a very healthy start. An average December was followed by below average temperatures in January. During the second week of January good rain fell, which kept the vines healthy and grapes ripening.
The palate has well balanced flavours of peach, meyer lemon, toasted almond, hazelnut and cinnamon. The wine has a tight acid line and integrated oak tannins which provide structure and length. The wine has excellent length and long persistence. The palate is left with meyer lemon and hazelnut flavours long after the wine has left the mouth. Helen McCarthy
On release the wine is straw in colour with a green hue. Ripe peach, meyer lemons and quince fruits. Lifted aromas of hazelnut, cinnamon and cream. The wine also has an underlying aroma of white truffle. The palate has well balanced flavours of peach, meyer lemon, toasted almond, hazelnut and cinnamon. The wine has a tight acid line and integrated oak tannins which provide structure and length. The wine has excellent length and long persistence. The palate is left with meyer lemon and hazelnut flavours long after the wine has left the mouth.
Mountadam was first setup in 1972 by the late David Wynn, a pioneer of the wine industry an founder of Wynns Coonawarra Estate. Wynn made the winery famous on the back of superb cool climate wines, supported by his son Adam (who the winery is named after). Adam held onto the winery until 2002 when it was sold to luxury goods business LVMH. The winery returned to family hands again in 2006 when it was purchased by South Australian farmer and accountant David Brown and his wife Jenni. In late 2015 the Browns acquired the second High Eden vineyard established by Wynn. The two vineyards are dissected by High Eden road. The Brown family are keen to continue Wynn's vision to produce wines of elegance and structure. A focus on sustainable low input viticulture will guarentee the success of the vineyards into the future. From 2015, Helen McCarthy has steered the ship as Chief Winemaker.
PHILIP RICH - HALLIDAY'S WINE COMPANION
A pale, youthful and bright green-gold. With its core of citrus and apple fruit aromas, the fruit is at the cooler end of the chardonnay spectrum. On the palate there is admirable depth and good structure and the oak is fully integrated in a wine that can be enjoyed now but will still be looking good 5 years from now.'