ATTRIBUTES
Battonage enhances the mouthfeel and complexity of this Chardonnay. During this process, the lees absorb oxygen, reducing the wine’s exposure to oxidation and preserving its freshness. As the yeast cells break down, they release mannoproteins that contribute to the wine's body, creaminess, and silky texture. This technique infuses the wine with flavors of brioche and nuttiness. The primary fruit notes bring forward a crisp Granny Smith apple acidity, complemented by stone fruit, pear, and subtle minerality.
WINEMAKING
Harvested in the cool early hours of March 2, 2022, our Chardonnay grapes were machine-picked and carefully processed. After crushing and destemming, the juice was separated from the skins and seeds using a membrane press. Fermentation began with a neutral dry yeast in stainless steel tanks before being transferred to a mix of 50% new, 20% 1-year-old, and 30% 2-year-old French Oak Hogsheads for the remainder of the process. Post-fermentation, the Chardonnay underwent battonage in barrel for 7 months, adding depth and texture. The wine was then gently racked into a stainless steel tank, stabilized, fined, and filtered before bottling in June 2023. It was given additional time in the bottle before its release to ensure optimal flavor development.
VINEYARDS
Our Chardonnay is grown on the Teakle property in Port Lincoln, just 2 kilometers from the foreshore, at an elevation of 150 meters. The vineyard's soils are a rich blend of sandy loam topsoil over a friable red-brown clay loam subsoil. The moderately warm summer temperatures, combined with a refreshing maritime breeze, create ideal ripening conditions. The extended sunshine hours promote even grape maturation, while the cooling breezes help retain the wine’s vibrant natural acidity.