2016 Judd Chardonnay
Wine Specs
Vintage
2016
Varietal
Chardonnay
Region
Mornington Peninsula
Harvest Date
9 March 2016
Sugar At Harvest
22.3° Brix (12.4° Baumé)
TA (finished)
6.8 g/l
pH (finished)
3.24
Aging
11 months in 17% new French oak barriques
Fermentation
Wild yeast
Bottling Date
February 2017
Residual Sugar
Dry (0.71 g/l)
Best drinking
2018-2028
Alcohol %
14

2016 Judd Chardonnay

This is only the third release of a single vineyard Judd Chardonnay.

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SKU: 16JudCH

Download data sheet and tasting note

Previous vintages of this wine - 2015 , 2013

Wine Profile
Tasting Notes
As befitting a warm and early harvest, the 2016 Judd Chardonnay underwent only partial malolactic fermentation. To my taste that has helped give this an extra level of freshness, with more layers on show - waxy oak and brioche on the nose, whipped butter and white nectarine on the palate, the finish tight despite the extra alcohol warmth. A full-bodied, yet carefully crafted and contained modern Mornington Chardonnay. Andrew Graham [February 2018, commissioned by TMBT]
Production Notes
Hand picked 9 March 2016. Clone P58 (100%) from the Poplar Block (100%) on our Judd vineyard. Yield 5.35 tonnes/ha (2.2 t/acre, ~32hl/ha).
Winemaker Notes
• 100% whole bunch pressed • 100% wild yeast fermentation in 17% new French oak barriques • natural partial (80%) MLF • bottled unfined after light filtration following 11 months of oak maturation
Food Pairing Notes
Goats cheese and pumpkin salad, with the flavours both fresh but with a roundness to match the wine. Serve at 10–13°C.
Production
291 dozen
Vintage Notes
2016

After a very cold winter, the 2016 growing season had the highest average maximum temperature (23ºC v 21.8ºC avg), earliest flowering (10 days earlier than average) and harvest dates(23 days earlier than average) on record, lowest growing season rainfall (211mm v 348mm avg) and shortest hang time (budburst-harvest; 21 days shorter than average). The result was a dry and warm vintage with good yields.

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