Geoff Weaver Chardonnay

$45.00

Vintage
2013
pH
3.16
Alcohol
13.0%
TA
6.4g/l

Other Vintages:

Overview

REVIEW James Halliday’s Wine Companion August 2016 Bunches were chilled to 5 deg Before being whole bunch-pressed to French barriques (50%new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path. Screw cap 13% alc To 2023 Rating 96 points


Vintage Description

Excellent growing season with mild temperatures and few extremes of heat. 1304 Heat degree days in total and low rainfall with just 76 mm of rain from October to end February. An average season has 1270 Heat degree days and 196mm rain Oct to end February. Harvest on 6th March was well before our average pick date of 3rd April. Harvest dates have been advancing rapidly over the last few years. Prior to 2007 we had never picked Chardonnay prior to the 19th March. Since 2007 we have harvested every year but one by the first week of March. 

Crop levels at 2.9 kg per vine were slightly above average.


Assessment

A fine  wine of excellent depth of flavour.  Although lovely in its  youth it needs time to show its best attributes. Stelvin will ensure the wine remains fresh and lively for many years.


Aroma

Fresh, fine, complex and understated with subtle cream,nuts and peach overtones.

Colour

Light straw with green notes

Palate

Crisp and tight with a supple mid palate with drying savoury faint textural grip at the finish. Fresh and delicate with a generous mid palate. Positive texture adds to the savoury edge.

Region

Lenswood

Variety

Chardonnay

Oak Maturation

12 months in French oak barriques. All from forests in the centre of France and Vosges. Half new oak and half second use.

Winemaking

Grapes were picked into crates and pre chilled fruit to below 5 deg C for whole bunch pressing. Juice was settled and racked to barrels with some solids. No acid was added. The juice underwent wild yeast ferment, which lasted for 3 weeks and continued to dryness. All barrels were left on lees for 12 months and a quarter were innoculated for malolactic ferment. Lees stirring aided the extraction of the creamy, nutty yeast lees elements in the wine.


Cellaring

Freshness, concentration, delicacy and balance with crisp acidity are the keys for ageable wines. This wine has all of these elements. 


Food Suggestion

Rich seafood like Barramundi is excellent but will accompany many foods.


Serving Suggestion

Best drunk cool between 5 and 10 deg C


Closure

Screw cap