2023 'Capitaine' Chardonnay

Farmed by Rae Clark, Penola, Coonawarra

NOSE
Lemon curd
Blossom
Saline Minerality

PALATE
Quince
Baked lemon
White Peach

A lovely tension exists between plush fruit, natural acid and an underlining saline minerality from the limestone soils of the vineyard. The barrel fermentation and gentle lees work has built a subtle texture and the fruit weight and body holds up to an acid backbone that provides great length - a very pleasing chardonnay for many palates.

Gingin Clone Chardonnay was wholebunch pressed and cold settled overnight before racking off rough solids to seasoned French barriques for fermentation. After a few days the fermentation kicked off and ticked along nicely at temperatures between 18 and 21 degrees. After 12 days the barrels were ready to be topped out and left on lees with some stirring taking place during elevage. After 9 months in barrel the wine was finished malo and bottled in mid November with 1300 bottles produced.

Fun Fact: Lauren Langfield was kind enough to lend us her press for this one - thanks Lauren you bloody legend.