2019 Clonale Chardonnay

2019
Clonale Chardonnay

$34

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Tasting Profile

March 2020

Pure and attractive, the nose opens with flint and ginger spice that leads to fruiter notes of stone fruit and lime. Rounding this out is a subtle hint of white floral and honeysuckle. On the palate, there is an engaging nectarine flavoured fleshiness that is cut with fresh orange and lemon acidity together with a fine, chalky structure.

13.5%

Tasting Profile 2019
Tasting Profile 2018
Tasting Profile 2017

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Reviews

The Halliday Australian Wine Companion 2021

From estate vineyards at Tuerong and Balnarring. Whole-bunch pressed to French barriques (5% new) for wild fermentation and 10 months on lees. It scores thanks to its purity and balance.

92 points

James Halliday

Reviews 2019
Reviews 2018
Reviews 2017

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The Vintage

Winter provided good average rainfall with approximately 200mm in total falling over June, July and August. Early September welcomed the beginning of budburst, leading to a cool Spring with very little rainfall. Cool weather continued throughout the peak growing months of October, November and December. Spring rainfall was slightly below average but sufficient to ensure the vineyards were in good condition leading into Summer. January was warm, with temperatures exceeding the long-term average, and dry, with almost no rainfall. Veraison commenced mid-January as typical. February was cool providing relief to the vineyards and consolidating veraison across all our varieties. Harvest commenced late February. Warmer weather returned at the beginning of March and conditions remained very dry and moderately warm throughout the harvest period. The viticultural and winemaking teams worked with great tenacity, it was a compact vintage finishing in late March.
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The Vineyard

The 2019 Kooyong Clonale is a blend of Chardonnay from our Tuerong and Balnarring vineyards. The fruit was 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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