2017 Clonale Chardonnay

2017
Clonale Chardonnay

$34

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Tasting Profile

January 2018

Pale yellow-green. A distinctly cooler nose to the 2017 Clonale, with scents of lime, fresh cream, ginger and cashew. The spicy, intense and acid driven palate delivers mandarin and white stone fruit flavours and finishes with excellent length, power and chalky dryness.

Alcohol 13%

Tasting Profile 2017
Tasting Profile 2016
Tasting Profile 2015

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Reviews

James Halliday Australian Wine Companion 2019

Clonale is always a fine expression, setting one’s expectations high for the upper echelon wines ahead. As reliant on its chewy waft across the inner gums as it is on its mineral and well positioned oak for poise, focus and length, this brims with flavour: honeydew melon, dried hay, cashew, nougat and curd. Round and pleasing already, but will hold for mid-term cellaring.

92 points

 

Reviews 2017
Reviews 2016
Reviews 2015

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The Vintage

September 2016 was cold and wet and the predicted La Niña did not fully eventuate. The cold weather continued throughout October and November and the soils remained cool for longer than usual, resulting in a flowering period which was almost twice as long as usual. There was some reduction in fruit-set that resulted in lower than average yields. Throughout the growing season disease pressure was quite high. While the season presented us with challenges, the diligence and hard work of the viticultural team ensured the health of our vineyards. We continue to produce our estate made compost and our fungal compost tea. Our knowledge of our properties continues to evolve, providing a strong foundation for future years. Mild conditions and the occasional rain storm lengthened the harvest period. Picking concluded mid-April, for some of our blocks this was the latest they had been picked in over a decade. The wines are showing a finesse and coolness from the longer growing season, with great acidity and bright flavours.
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The Vineyard

The 2017 Kooyong Clonale is a blend of Chardonnay from our Tuerong and Balnarring vineyards. The grapes are gently whole-bunch pressed directly into French oak barriques (8% new), where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine is aged on lees (without battonage) for 10 months. It is bottled without fining and with minimal filtration.

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