Estate Chardonnay 2021

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Estate Chardonnay 2021

RRP: $34.00

Region: Pemberton
Variety: 100% Chardonnay
Alcohol: 13.3%



This is a lovely example of restrained and intense cool climate Chardonnay. Each of our two Pemberton vineyards provides different elements of power, complexity and balance to the wine. There is an array of aromatics of cumquat, grapefruit with some underlying toasted hazelnuts emanating from the glass. 100% barrel fermentation in French Oak provides a lovely textural component and nuances of gunflint and creamy richness. The finely woven palate with a precise mineral core shows great length and focus and will suit cellaring over the next 8-10 years.

Tasting notes (PDF download)
2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008

2020 was a very high-quality vintage, virtually every pick, throughout the entire region has been approximately 50 per cent down, with some varieties yield being down by 70 per cent. It really has caught all viticulturists by surprise as by appearance the crops look generally on par with most other seasons. The real difference is in bunch and berry size – they are considerably small. On the upside of that – tiny berries equal lots of intensity and flavour.
In sum, the 2020 fruit will make outstanding wines, but very little of them, making this vintage a very rare one..

The majority of the fruit was hand-picked, chilled overnight and whole bunch pressed direct to barrel, with the other harvest done in the cool of the night to retain fruit aromatics. Various yeast cultures (VL2, CY3079,D47 and indigenous) were used to provide complexity. Approximately half of the ferment was conducted by indigenous yeast. The wine was fermented in 100% French oak (40% new, 40% 1 yr old and 20% 2 yr old) to dryness under controlled temperature conditions. Only a small portion (approx 25%) of the wine was allowed to complete MLF to retain its natural acidity and freshness. Regular, non-oxidative, lees stirring was also employed to develop mouthfeel and structure. Bottling was conducted in early December as the oak/fruit balance was at its optimum.

Alcohol: 13.3%
pH: 3.27
T/A: 7 g/L
Residual Sugar: <2g/L

Date picked: 21st March

Baume: 12.5
pH: 3.49
T/A: 6.0g/L

Date picked: 2nd March
Baume: 12.2
pH: 3.28
T/A: 7 g/L

Date picked: 22nd March
Baume: 12.5
pH: 3.25
T/A: 9 g/L

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