Blend: 100% estate grown Chardonnay
Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas.
Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun.
Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed, direct to lightly toasted French oak hogshead barrels (20% new) for wild fermentation. Malolactic ferment was encouraged to soften the acid and add aromatic complexity and mouthfeel, achieving around 90% conversion. The chardonnay was matured in oak on full lees until December 2021 without bâttonage and bottled in February 2022.
Taste: This wine has aromas of white peach and grapefruit, crème fraiche and baking spice. The palate is dry with great fruit intensity, creamy texture and mouth-watering acidity.
Blend: 100% estate grown Chardonnay
Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas.
Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun.
Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed, direct to lightly toasted French oak hogshead barrels (20% new) for wild fermentation. Malolactic ferment was encouraged to soften the acid and add aromatic complexity and mouthfeel, achieving around 90% conversion. The chardonnay was matured in oak on full lees until December 2021 without bâttonage and bottled in February 2022.
Taste: This wine has aromas of white peach and grapefruit, crème fraiche and baking spice. The palate is dry with great fruit intensity, creamy texture and mouth-watering acidity.
