Wines

Chardonnay

I consider that the Charonnay fruit from the Adelaide Hills Region is gaining recognition as being of world class. Its intense fruit flavours and excellent acid balance are a joy to work with, and the only real threat appears to come from mildew and botrytis that can occur in the cool and sometimes damp climate. I spray with sulphur and copper during the season and try to avoid the use of more complex chemicals. I keep a very close watch on the Chardonnay fruit at the latter stages of ripening and if brown spots become too dominant, hand spraying of individual bunches with the same sulphur compound used in the winemaking process is carried out.

Studies of Californian and Burgundian texts indicate that barrel fermented Chardonnay benefits from inclusion of all components of the pressed juice and appreciates a degree of rough handling. My fruit goes straight from crusher to press to barrel, with sulphur added according to the quality of the bunches. A Burgundian yeast is added and after fermentation the barrels are topped up. The new French Oak barriques have their lees stirred fortnightly until malolactic fermentation occurs in the Spring. Milk fining prior to bottling and cold stabilization and protein treatment with bentonite are carried out. My aim is to produce an intense fruit wine experience with excellent integration of acid. The quality of the fruit ensures that the oak does not predominate.