2023 10X Chardonnay
2023 10X Chardonnay
A diversity of flavours from guava and lemon myrtle on the nose to textural notes of oats and crumble, lavender, a twist of orange and grapefruit pith to follow. A savoury mouthfeel with a softness and vibrancy to salivate the palate.
Wine Profile
| Vintage |
Other Notes
Higher than average rainfall during flowering and over the course of the season resulted in lower yields on all sites. Flavour and sugar development were prolonged, resulting in more hang time, greater intensity and drive.
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| Vineyards :: Clones |
Vineyard Notes
Osborn (18%), Hunts Road (38%), Mills (24%), Wallis (6.5%), Gabrielle (10%), Judd (3%), McCutcheon (3%) :: I10V01, P58, 95
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| Harvest date :: Yield |
Harvest Date
Hand picked 14.3.23 – 6.4.23 :: 1.3-2.4t/ha
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| Brix :: pH :: TA |
pH
11.6 – 12.4:: 3.15 - 3.18 :: 8.75 – 10.87g/L
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| Winemaking |
Winemaker Notes
Handpicked and hand sorted in individual batches then whole bunch pressed to small and large format oak. The juice then underwent a wild yeast fermentation and natural malolactic fermentation with some batonnage. After 5 months of oak maturation, the wine was bottled and filtered.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
5 months in a combination of barriques and puncheons :: 11% new French oak
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.23. :: 6.7g/L
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| Alcohol % |
Alcohol %
13
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| Production | |
| Tasting Notes |
Tasting Notes
A diversity of flavours from guava and lemon myrtle on the nose to textural notes of oats and crumble, lavender, a twist of orange and grapefruit pith to follow. A savoury mouthfeel with a softness and vibrancy to salivate the palate.
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| Food :: Temperature |
Food Pairing Notes
Prawn and soba noodle salad with fresh lemongrass, chilli and coriander topped with a sesame and ginger dressing :: serve at 10-13°C
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| Best drinking |
Bottling Date
2023-2032
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| Downloadable PDF |
