2019 SV3 - Special Release - Chardonnay
2019 SV3 - Special Release - Chardonnay
The final SV3' project blend was the result of many hours of discussion and tasting and has been another important step in a broader project that we have been working on for many years and has accelerated since we moved into our new winery in 2019. This project will culminate in the launch of a new wine in 2023.
Wine Profile
| Vintage |
Other Notes
The 2019 vintage started with cool spring conditions and late flowering, followed by low rainfall and above average temperatures during the summer that peaked in late February and was immediately followed by a long cool change.
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| Vineyards :: Clones |
Vineyard Notes
Wallis (33.3%) Judd (33.3%) McCutcheon (33.3%)
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| Harvest date :: Yield |
Harvest Date
Hand picked: 8/3/2019 – 20/3/2019 :: 3.2 t/ha
|
| Brix :: pH :: TA | |
| Winemaking |
Winemaker Notes
• Fruit was hand picked, hand sorted and chilled overnight.
• Whole bunch pressed to stainless steel.
• The juice was settled for 24hrs then racked to barrel taking the light fluffy lees.
• Fermented using indigenous yeasts and a natural malolactic fermentation (38%).
• Some occasional bâtonnage to individual barrels.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
10 months in French & Austrian oak
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.19.:: 8.4g/L
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| Alcohol % |
Alcohol %
13.5
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| Production |
Production Notes
136 dozen bottled 8 December 2021 :: screwcap
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| Tasting Notes |
Tasting Notes
Toasted hazelnut and praline combine beautifully with underlying hints of rockmelon and honeysuckle. The beautifully balanced phenolics give crunch to the palate while the flavours of curry leaf on the finish linger and create a well round picture of the highlights that we experience from our Main Ridge Chardonnay.
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| Food :: Temperature |
Food Pairing Notes
Lobster linguini with bisque topped with freshly shaved fennel :: Serve at 7-10°C.
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| Best drinking |
Bottling Date
2023-2030
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| Downloadable PDF |
