A pure, elegant and vibrant style of Chardonnay, embracing the region's powerful fruit with complexity and restraint to express the environment, with the hallmarks of Vasse Felix's premier vineyards.
Moderate spring temperatures accompanied by low solar radiation and cool soil conditions contributed to slower vine growth and increased disease pressure. Thankfully, a consistent warm / dry summer ensured clean canopies and a timely start to the white harvest. Weather remained warm, without extremes. White varieties have lovely acidity and elegant, ripe fruit.
Parcel selection. 9 months in barrel. Richly oaky struck-match aroma - both intense and inviting. Rich and creamy and very satisfying. Very fresh (pH 3.1) even with all that drive and depth, as well as plenty of citrus and melon fruit. Dry yet mouthfilling.
Estate-grown, handpicked, whole bunch pressed, wild yeast fermented cloudy juice; 9 months in French oak (55% new). This is an altogether different idiom to its sister Chardonnays, its purity and intensity cutting through the palate like a surgeons scalpel, the length and aftertaste prodigious.
Pale gold. A highly expressive bouquet evokes fresh orange, pear, fig, white flowers and smoky lees, with a mineral nuance adding urgency. On the palate, potent orchard fruit and citrus zest flavors pick up a deeper smoky element with aeration. Nicely combines power and finesse and closes very long and taut, with lingering mineral and honeysuckle qualities.
"This new inclusion in the range - everybody who's anybody must have at least three Chardonnays in their arsenal these days - is made after what the blurb calls the modern Margaret River style. So what does this mean? I think it's a bit like Penfolds Reserve Bin A Adelaide Hills Chardonnay in spirit: toward medium-bodied Burgundy in style and weight, with finesse rather than force. It smells of the coffee rock of the region, rain-wet. It has that flinty/carbide/cordite/gunpowder edge that many call 'minerality' or sometimes reduced - both terms which confuse me. Its oak is gingery and prickly, its acid like lemon pith. It looks a little brash and awkward in this its juvenile stage: if you cant wait a few years, I'd be decanting it. It has the sharps that could handle mild pork dishes, like well-roast belly cuts, a la The Elbow Room in McLaren Vale."