Single Block; T20 planted in 1993 at 650m elevation within the Coppabella Single Vineyard. Original V1 Chardonnay clone.
Chilled, whole bunch grapes pressed to French Oak (30% new) for fermentation, followed by 11 months maturation. Solids are kept with the free run juice for added complexity.
An intense savoury nose of green apple and cashew notes entwined with oak. The palate is tightly wound around a core of high natural acid. A decant will reveal rich, unctuous citrus fruits and fresh cut pineapple amidst nutty complexity. This wine is refined yet generous; texturally opulent.
REVIEWS: Vintage 2017
“..It has great energy and drive, with pure grapefruit/white peach fruit flavours and a whisper of French oak..” Halliday Wine Companion
“Expressing precision and complexity at the same time, this magnificently styled chardonnay shows ripe stone fruit, nougat, cedar and vanilla characters on the nose with nuances of brioche and flint. The palate exhibits excellent concentration and wonderful weight, superbly complemented by depth of flavour and creamy mouthfeel, leading to an impressively long engaging finish.” Sam Kim, Wine Orbit
“Wow! The aromas just get you in, with complex sweet vanilla, along with toasty oak, citrus and melon. This leads to an incredibly complex layered palate. Well-structured with a fantastic balance of fruit and acid multi- layered mouth feel and a long but dry Finish. Enjoy now but with careful cellaring yours to enjoy for 7 + years.” Stephen Read, Wine Matrix
“…as pristine and clean as the air amongst which the vines precariously grow: citrus and hints of stonefruit… It’s tight, focussed, a wire-taught line of acidity; grapefruit, hints of melon and just there nougat oak. Possesses almost a fragility, a barely there existence – yet it keeps going, perpetually flowing in its manner. Indeed a fine wine, of precision and complexity.” Vinsomniac, Stuart Robinson
“…brassy-tinted light gold, custard apple and almond-scented and with ripe apricot front-palate flavour. Fig, lemon curd, spice and coconutty oak meld on the middle palate and the finish has gunmetal acid.” John Lewis, Newcastle Herald