2024 Gilbert Chardonnay were harvested in small lots in the early morning to take advantage of the cool morning temperatures. The fruit was whole-bunch crushed and pressed, separating the free-run from the pressings. Following this the juicy was cold settled overnight without the addition of enzymes. Still with a high NTU, the moderate solids juice was racked to oak and concrete tank where primary fermentation took place. Minimal malolactic fermentation occurred as we sulphured each individual vessel after its completion of primary ferment and optimal balance and texture profile.
Maturation in old and new oak and concrete for eight months. This is a mix of three sites within Orange at different altitudes. There is pomelo and starfruit, golden peach and baked bread. A good drive of acidity, with significant chew and creaminess thanks to the time on lees. This is filled with lemon juice, zip and vanilla porridge comfort. - 92 points, Shanteh Wale
