2019 Estate Chardonnay MAGNUM
2019 Estate Chardonnay MAGNUM
An exotic nose of curry leaf and spice with hints of honeydew and flint form the backbone of this multiple site Chardonnay. While the acid is tight, it creates a strong drive through the palate that is met by bursts of citrus peel with a fine finish.
Wine Profile
| Vintage |
Other Notes
Lower than average rainfall and relatively standard temperatures over winter, and cooler temperatures in August and September, led to late budburst (our second latest) and flowering.
However, above average temperatures and low rainfall during summer meant an early veraison and harvest. The period between flowering and veraison saw our warmest ever average minimum and second warmest maximums. Veraison to harvest was our fourth warmest maximums and our driest (47mm v 136mm average). Five days of above average temperatures at the beginning of harvest compressed the vintage further. Yields are normal and fruit quality is outstanding.
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| Vineyards :: Clones |
Vineyard Notes
Kentucky (30%), Wallis (36%), McCutcheon (18%), Judd (16%) :: I10 (30%), P58 (57%), 95 (8%), 96 (5%)
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| Harvest date :: Yield |
Harvest Date
Hand picked 5 – 20 March 2019 :: 5-8t/ha
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| Brix :: pH :: TA |
pH
21.6 - 22.68 :: 3.05 - 3.30 :: 8-11g/L
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| Winemaking |
Winemaker Notes
• Fruit was whole bunch pressed directly to oak and wild yeast fermented
• 9 months in barrel (15% new)
• Natural partial (24%) malolactic fermentation before bottling unfined and filtered
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
9 months :: 15% new oak (90% French, 10% Austrian), 28% in puncheon, remainder barrique
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| Residual sugar |
Residual Sugar
Dry (1.1g/L)
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| Finished pH :: TA |
Acid
3.09 :: 7.6g/L
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| Alcohol % |
Alcohol %
13.5
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| Production |
Production Notes
Bottled 13 February 2020 :: screwcap
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| Tasting Notes |
Tasting Notes
An exotic nose of curry leaf and spice with hints of honeydew and flint form the backbone of this multiple site Chardonnay. While the acid is tight, it creates a strong drive through the palate that is met by bursts of citrus peel with a fine finish.
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| Food :: Temperature |
Food Pairing Notes
Pumpkin ravioli with burnt sage butter:: serve at 10-13°C
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| Best drinking |
Bottling Date
2021-2029
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| Downloadable PDF |
