The vineyard is located at the start of the Healesville township. This is the first year we have taken Chardonnay from this vineyard. The vines are shoot thinned and hand harvested, with crop load averaging 2.8 tonnes per acre. No green harvest was necessary.
The fruit is hand harvested in the morning, and trucked back to Hoddles Creek. Approximately 30 per cent of the fruit was whole bunch pressed, with the remainder only destemmed. The juice clarifies naturally at 2 degrees for four days, then racked turbid to cask to begin fermentation. A combination of cultured and natural yeast is used for ferment. Post fermentation, the wine sits on lees until November. Sulphuring is done quite late in August, to let the wine live and gain complexity. The wine is then
filtered but unfined and bottled.
The Yarra Valley Chardonnay is all about texture. The nose exhibits some stone fruit and melon complimented with some char and spice from the oak. The acid and fine and holds the wine together.