Commune of Buttons Kikuyu Chardonnay 2021 (6 Bottles) Adelaide Hills

$229.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

The Kikuyu chardonnay is from Dave Freschi’s vineyard. Perched on a north-facing slope at the northern end of the valley the vineyard is planted at 10,000 vines to the hectare and is dry-grown; Dave Freschi prunes each vine to a single cane of six buds every year. The vineyard this year produced about three tonnes to the hectare, in the chardonnay parcel. Another interesting aspect of this vineyard is the co-planting of chardonnay muscat vines.

This ancient clone of Chardonnay hails from old burgundy plantings and is aromatic in flavour profile with some of the grapes on the vines looking like a muscat variety; there is about 10% in Kikuyu 2021. The parcels of Kikuyu were chilled overnight then whole-bunch pressed and allowed to settle overnight in tank. The juice was then barrel fermented in 10-year-old barriques and elevage on full lees was for six months in these barrels. The wine was racked to tank and aged for another three months with bottling in December 2021. Kikuyu is light and aromatic, but its characteristic mineral acidity builds length and complexity. It is easy to drink and enjoys a quenching mouthfeel that is highly enjoyable.

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About Commune of Buttons, Adelaide Hills

The Buttons family vineyard, planted in the early in 1990s, sits in the idyllic, tree-filled Basket Range region of the Adelaide Hills. It’s here, in the epicentre of Australia’s lo-fi wine movement, that siblings Sophie and Jasper have progressed their mother’s early work to create a label that strives for transparency and unpretentiousness. The resulting wines are vibrant and delicious and speak of site above all else.

Returning home from intrepid travels in 2013, Jasper, after meeting (and subsequently working with) Anton van Klopper of Lucy M fame, recognised his vineyard’s latent potential and aligned himself with a hands-off winemaking philosophy. He, along with his sister Sophie, decided to transition to organic farming practices and today the pair shape some of Australia’s most engaging wines.

The focus is mainly on Chardonnay and Pinot Noir, both of which make up most of the family’s plantings, with Nebbiolo now also in the mix. In the winery, a varying percentage of whole bunches are employed (depending on the vintage) and gentle macerations are championed to preserve clarity. Low levels of sulphur are used to stabilise the wines, which are aged in seasoned barriques and stainless steel. Bottling occurs by hand at the source.

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