Situated on the Teakle property in Port Lincoln, 2 kilometres
from the foreshore, with 150 meters elevation. The soils are 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 mid February 2019.
The fruit was handpicked into small picking bins and transported
to O’Leary Walker Winery in Clare in a refrigerated truck.
The fruit was crushed and destemmed into a membrane press to
separate the skins and seeds from the juice. Fermentation was
commenced with a neutral dry yeast in stainless steel tanks, and
then transferred to 60% new and 40% 1 year old French Oak
Puncheons and Hogsheads for the remainder of fermentation.
On completion of the fermentation, the wine was allowed to settle
in the barrels and then gently lees stirred for 5 months before being
racked, stabilised and returned to barrels for a further 5 months
maturation. The wine was filtered and bottled in April 2020.
The wine is dry, medium bodies, with fresh, crisp notes of pear, guava and lemon peel. The palate has fl avours of apple and citrus, and is rich and creamy. The fi nish is long and smooth, with some toasted notes. With ageing the wine will develop more buttery, toasted characters. Drink now to 10 years.