MENU

Judd Chardonnay 2016 Detail

As befitting a warm and early harvest, the 2016 Judd Chardonnay underwent only partial malolactic fermentation 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. A full-bodied, yet carefully crafted and contained modern Mornington Chardonnay.

$68.00
Sold Out

Wine Profile

Vintage

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.

Vineyards :: Clones

Judd (Poplar Block 100%) :: P58 (100%)

Harvest date :: Yield

Hand picked 9 March 2016 :: 5.35 tonnes/ha (2.2 t/acre, ~32.1hl/ha)

Brix :: pH :: TA

22.3° (12.4° Baumé) :: 3.14 :: 7.8 g/l

Winemaking

Grapes hand-harvested in early March, whole bunch pressed and the unsettled juice was transferred to 17% new French oak barriques. Fermentation by indigenous yeasts preceded a partial (80%) malolactic fermentation in spring and regular stirring of lees was carried out over a 11 month barrel maturation. Bottled unfined after filtration.

Winemakers

Sandro Mosele, Martin Spedding

Aging :: Oak

11 months :: 17% new French oak barriques (medium toast; very tight grain; François Frères)

Malolactic

Partial (80%)

Residual sugar

Dry (0.71 g/l)

Finished pH :: TA

3.24 :: 6.8 g/l

Alcohol

14.0% (8.3 standard drinks/750ml bottle)

Production

291 dozen :: bottled February 2017 :: screwcap

Release date

March 2018

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]

Food :: Temperature

Goats cheese and pumpkin salad, with the flavours both fresh but with a roundness to match the wine. Serve at 10–13°C.

Best drinking

2018-2028