Situated on the Teakle property in Port Lincoln, 2 kilometres from
the foreshore, with 150 meters elevation. The soils are a rich
combination of sandy loam topsoil overlying a friable red-brown
clay loam subsoil. The moderately warm summer temperatures
and maritime breeze allow perfect ripening conditions in the
vineyard. The long sunshine hour days encourage even ripening
of the grapes, while the gentle breeze helps cool the bunches,
retaining the beautiful natural acidity.
The Chardonnay fruit was hand harvested in early February
2018. The fruit was handpicked into small picking bins and
transported to Clare in a refrigerated truck, where it was crushed
and destemmed into a membrane press to separate the skins and
seeds from the juice. 50% of the juice was transferred into new
French Oak Puncheons and Hogsheads for fermentation,
the remainder cold settled and fermented in stainless steel.
A neutral dry yeast was added to the juice to start fermentation.
On completion of the fermentation, the wine was racked from
barrel into tank and the two parcels put together and sulphur
added. It was then returned to new oak for maturation with weekly
lees stirring. The wine had 8 months maturation in oak, before
being racked, stabilised, filtered and bottled in February 2019.
The wine has crunchy apple acidity and rich aromas of melon.
The palate is intense and creamy with cut grass and tropical
fruits. The finish is long and smooth with toasty flavours and
complexity from extended time post ferment in barrel. As a young
wine, it has tight refreshing acidity, and citrus flavours. With
ageing the wine will develop more toasty, marzipan characters.
Drink now or cellar for up to 10 years.