Each batch is handpicked around 12.5⁰ Be. The individual parcels of grapes are cooled, hand sorted then whole bunch pressed to extract the finest free run juice. After minimal settling, the juices are allowed to ferment naturally in French oak, of which 20% is new and composed of barriques, hogsheads and puncheons. Fermentation temperature is between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 10 months and a portion of each batch undergoes malolactic conversion. The wine was blended to tank and received minimal fining and filtration prior to bottling.
Allingham Vineyard - Karridale, Margaret River
Elevation: 40 - 80 M. Aspect: south east to south west.
Soils: gravel and sandy clay loam over ironstone with variable water holding capacity.
Clones: Gin Gin and Dijon
This wine is classic contemporary Chardonnay. Fragrant field honey and citrus blossom, with peach skin, pear, nougat and nutmeal give a complex and seductive entrée. The palate’s fine citrus and stone fruits are deftly embellished with a cashew nut creaminess and a mineral savoury note, which add flavour, texture and drive. Fine grain French oak offers subtle support and the bright acidity, a fresh and long finish. A wine of subtle and infinite complexity that will reveal and evolve over time.