Following an average rainfall and relatively warm winter, it was again the spring weather leading up to flowering which caused issues. October was our third wettest on record (96mm v 62mm average) and November saw our second coldest maximum and minimum temperatures (19.3° v 20.9°, 9.6° v 10.9°), consequently the budburst interval (budburst-flowering) was our longest ever – 87 days v an average of 75 days – and flowering was our latest ever (5 December v our 21 November average). In the end, due to the excellent February and March, hang time (budburst- harvest) was average – 205 days v an average of 204 days – and harvest date was close to average – 1 April v an average of 29 March. Yields are down because of the problems around flowering but summer and early autumn saw long, slow ripening – perfect for our Pinot Noir and Chardonnay.
Vineyards :: Clones
Kentucky (51%), Judd (32%), Wallis (8%), McCutcheon (6%), Osborne (3%) :: I10V1 (55%), P58 (45%)
Harvest date :: Yield
Hand picked 4 March-3 April 2017 :: 3.2 tonnes/ha (1.3 t/acre, ~19.2hl/ha)
Brix :: pH :: TA
21.4-22.6° (11.9-12.6° Baumé) :: 3.20-3.28 :: 6.1-8.2 g/l
Grapes hand-harvested from early March to early April, whole bunch pressed and the unsettled juice fermented by indigenous yeasts in 15% new oak, some 228 litre French oak barrels, some 600 litre Austrian oak barrels. A 10 month aging in barrel with no bâtonnage to keep wines fresher and more taut. Natural partial (43%) malolactic fermentation before bottling unfined and filtered.
Sandro Mosele, Martin Spedding
Aging :: Oak
10 months :: 15% new 228 litre French oak barrels (light toast; tight grain; Sirugue) and 600 litre Austrian oak barrels (light toast; Stockinger)
Dry (0.75 g/l)
Finished pH :: TA
3.26 :: 7.3 g/l
12.5% (7.4 standard drinks/750ml bottle)
759 dozen :: bottled 3 December 2018 :: screwcap
A stylistic step forward, this 2017 Estate Chardonnay is a markedly divergent wine to those before it. Immediately more vital, more delicate and elegant, with lemon and white peach characters on a taut and cool palate. Sophistication writ large, if just a bit shy.
Andrew Graham [February 2019, commissioned by TMBT]
Food :: Temperature
Oysters with shallot vinaigrette. Serve at 10–13°C.