2018 Clonale Chardonnay

2018
Clonale Chardonnay

$34

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Tasting Profile

December 2018

Attractive citrus scents combine with blossoming white flowers and honeysuckle on the nose. Fresh mandarin and ginger spice dominate the palate with lemon pith, white nectarine and toasted cashew. The briny acidity provides a linear freshness resulting in excellent length and a chalky texture.

Alcohol 13%

Tasting Profile 2018
Tasting Profile 2017
Tasting Profile 2016

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Reviews

Wine of the Week, February 2019

Calling all lovers of Chablis. If you are finding your fresh, citrus/mineral favourite increasingly expensive then here is a very good Australian alternative from Kooyong on the Mornington Peninsula. There is a floral/talcum powder nose leading on to an impressive intensity and acidity on the palate. Think pithy mandarin and grapefruit, hints of ripe stone fruits, with just a hint of nuttiness. Wonderfully fresh and beguiling. My bet is you’ll empty the bottle quick smart.

Winsor Dobbin

Reviews 2018
Reviews 2017
Reviews 2016

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The Vintage

Following a wet Winter, budburst commenced relatively late in mid September. The Winter rainfall set up the vineyards well for Spring with overall temperatures during Spring slightly higher than average accompanied by below average rainfall. Flowering commenced mid late November with ideal weather conditions, resulting in one of the best fruit sets in many years. The mild to warm conditions continued throughout Summer and veraison commenced in mid January. Harvest delivered fruitful crop loads matched with very stable weather conditions, ensuring vine performance and good ripeness. Picking commenced late February and the viticultural team worked steadily until the beginning of April delivering outstanding fruit. The white wines display excellent acidity, depth and intense fruit flavours. The red wines look poised and elegant with powerful aromatics and a great balance between tannin and acid.
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The Vineyard

The 2018 Kooyong Clonale is a blend of Chardonnay from our Tuerong and Balnarring vineyards.
The grapes were gently whole-bunch pressed directly into French oak barriques (of which 7% were new), where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was aged on lees (without battonage) for nine months. The wine was bottled without fining and with minimal filtration.

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