Vintage
2008
pH
3.17
Alcohol
13.5
TA
6.6

Other Vintages:

Overview

Our first Chardonnay wine from Lenswood was made in 1996.

Our style is now well established and is based upon ripe fruit with the multi-layered complexity derived from barrel fermentation, extended yeast lees contact in the barrel and malolactic fermentation.

These are wines of power yet with subtlety, not fruit dominated but of great complexity and length. The fine, creamy richness fills the mouth with lingering flavour.


Vintage Description

The 2008 growing season was lovely with mild temperatures up until March 3rd. A heatwave lasted from the 3rd to the 17th of march but we hand picking our Chardonnay on 7th March which meant that the grapes were exposed to little of the heat. Natural acids and flavours were excellent. HDD for 07/08 was 1330, slightly cooler than average. The early harvest date does not relate so much to the warmth of the growing season but to the warmer than normal winter which means early budburst. Budburst for Chardonnay in 07 was 12th Sept compared with our average date of 25th Sept. thus bringing harvest forward 2 weeks.


Assessment

A fine wine of excellent depth of flavour. Although lovely in its youth it needs time to show its best attributes.


Aroma

Fresh, complex and mineral with subtle pear overtones.

Palate

Crisp, tight, fine and understated. Supple mid palate with drying savoury finish. A wine of freshness, delicacy and subtle power. Positive texture adds to the savoury edge.

Region

Lenswood, Adelaide Hills South Australia

Variety

100% 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. No acid was added. Half underwent wild yeast ferment, the other half was seeded with yeast. All barrels were left on lees for 12 months and half completed 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 and
I am confident that it will age well. I envisage positive development for at least 10 years under Stelvin.


Serving Suggestion

Best drunk cool between 5 and 10°C


Closure

Stelvin will ensure the wine remains fresh and lively for many years.

Reviews

  • Tony Love, The Advertiser, 6 May 2009

    Lemon curd and hazelnut aromas almost into persimmons-fully engaging to begin with and beyond, as wild ferment characters add interest along with herbal elements like lemon verbena and even sorrel with a keen balance between natural acidity and unctuous mouth feel- think crisp and refreshing, then a seductive creaminess in the finish. Distinctive.
    94 points