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Country: | Australia | Region: | WA | Sub-Region: | Great Southern | Year: | 2009 | Price (single): | $76.00 | Price (Single @ Case): | $62.00 | Price (Case): | $372.00 | Bottles in case: | 6 |
Superb Chardonnay!
Vintage 2009
The 2008/2009 growing season was preceded by below average rainfall for the winter of 08, but it was still the best winter rain for several seasons. The spring was also punctuated with rain but the wind and cooler weather did affect set in many varieties including Gin-Gin clone chardonnay. The growing season was cooler and varieties ripened later than average. However a benign end to the season saw all varieties ripen perfectly with higher natural acids and fine tannin structures.
Fruit Sourcing
A single vineyard on a south facing slope of the Porongorup Ranges was selected for the M&B 2009 Chardonnay. The vines are 20+ years old and the chardonnay clone is Gin Gin. The vines are spaced at 3m by 1.2m and are vertically shoot positioned. Yields are typically low but in 2008 the poor spring weather compromised flowering and the yields were approx 3T/ha
Fruit and Juice Handling
The fruit was hand picked on the 13th and 14th of March, separating the upper and lower sections of the vineyard as it was noted that the upper vines were less vigorous than the lower. The fruit was transported by refrigerated trailer to the Denmark winery where it was held in cold storage.
The chilled fruit was slowly hand sorted to remove any damaged bunches and leaf scraps, then conveyed to the press. Whole bunch pressing was used to extract pristine juice with an minimum of phenolics and very fine grape solids.
Fermentation
The resulting juices were given minimal settling and racked cloudy to French barriques with 35% new oak being used.
A natural barrel fermentation was utilised as this produces a more complex wine with creamy and savoury textures.
Maturation
After fermentation the separate parcels were matured on lees for 11 months. Over this period half of the wine was allowed to go through a natural malolactic fermentation to give further complexity and body to the final wine.
Finishing
The assemblage consisted of the barrels assessed as contributing to the complexity, texture and power of the final blend. The Chardonnay received minimal fining and filtration before being put to bottle on a biodynamically compatible day. The wine was then given eight months bottle maturation before being released.
Technical Details
Harvest date: 13th and 14th March 2009
Alcohol: 12.6%
pH: 3.16
TA: 7.4g/L as tartaric acid titrated to pH 8.2
Oak maturation: 11 months on lees in 35% new and 65% seasoned French barriques from Dargaud and Jaegle and Francois Frere.
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