I never tire of Chardonnay. Whether it is in that morning glass of Champagne, the second glass at lunch, or the rich white in the evening degustation - Chardonnay has it all. As such, Chardonnay deserves it all and I have taken out all the stops for this wine.
To start then, I am a new winemaker to Orange, NSW. So I did what you do when you are new to an area. You ask everyone where the best fruit is. The best fruit is (almost) always the most expensive and is often the hardest to secure. Thankfully, consumers are still warming back up to top shelf Chardonnay, so there are some extraordinary parcels that can be found at unfair low rates per tonne. This first vintage we managed to secure fruit from some of the oldest vines in Orange and then I got to work.
The harvest occurred by hand at the start of March 2016. It was then whole-bunch pressed and the juice was gently run into a new French Oak barrel. The juice settled overnight before being racked and returned to barrel. The fermentation was slow to start and thanks to some cool nights, remained moderate at all times with occasional chilling.
Fermentation took two weeks and once complete the wine was allowed to settle on lees for six months before being racked and returned to French oak. The secondary fermentation was allowed to progress and the wine was left to sit until February 2017 before being bottled under Diam cork.
Enjoy at cellar temperature.