Our Chardonnay is a dry wine of character, complexity and texture. Many elements combine; the fruit, yeast lees, malolactic bacteria and oak to create this deep, yet subtle wine. None of the flavours dominate. It is a wine to keep and allow the flavours to build as the wine ages.
Excellent growing season with mild temperatures (1202 Heat degree days) and 236 mm of rain from October to end February. Harvest on 7th March which is early, partly due to the extremely low crop levels (lees than 1kg per vine).
Low crops mean flavour concentration, early ripening and generally good acid levels because ripening is relatively quick. If ripening is prolonged it leaves time for the natural acids to metabolise and be lost. We rarely need to add acid which I feel is a major advantage for our vineyard. Natural acids are tight and harmonious.
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.
AromaFresh, fine, complex and understated with subtle cream, nuts and peach overtones.
PalateCrisp and tight with a supple mid palate with drying savoury faint grip at the finish. Fresh and delicate with a generous mid palate. Positive texture adds to the savoury edge.
RegionLenswood, Adelaide Hills South Australia
Oak Maturation12 months in French oak barriques. All from forests in the centre of France and Vosges. Half new oak and half second use
Grapes were picked into crates and pre chilled fruit to below 5°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 inoculated for malolactic ferment. Lees stirring aided the extraction of the creamy, nutty yeast lees elements in the wine.
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.
Best drunk cool between 5 and 10°C
- James Halliday - 95 points
Light straw-green; wild yeast barrel fermentation in French oak and full mlf has woven a complex tapestry of stone fruit aromas and flavours; despite the mlf, the natural acidity remains to tighten up the finish of the palate thanks to the early picking - the acidity ex the vine must have been formidable, but there is no semblance of green/sauvignon blanc characters.
Rating: 95 | Drink By: 2022 | Date Tasted: 01 Sep 2013
James Halliday - Published on 26 Jul 2014