Winemakers –Mark Kozned
Alcohol – 13.0%
TA 6.6 g/L
93 points – Halliday Wine Companion
Download Tasting Note (pdf)
The 2016 growing season was an excellent growing season well suited to the production of fine and elegant Chardonnay. Budburst was slightly later than average throughout the Adelaide Hills but warm spring days resulted in shoot growth catching up very quickly. Moderate to warm temperatures right up to ripening allowed for enhanced flavour development.
Winemaking responsibilities rest with Mark Kozned plus the winemaking crew at Revenir Winery with special focus from Chris Parsons. The fruit was handpicked and transported to a cold store to lower fruit temperature prior to pressing. The next morning the bunches were gently whole bunch pressed, destemmed and chilled further prior to gentle airbag pressing with only the free run juice retained. At this point we channelled the high-solids crushed juice into “wild”, known technically as indigenous, yeast fermentation streams. All of the wine was matured in French oak barriques with over 30% first fill (brand new) and the balance in 2nd to 4th fill to add complexity and structure to the palate. This is the 3rd vintage we have experimented with large format 500 litre Puncheon French wine barrels and it’s been an outstanding success. The wine spent approximately 12 months on yeast lees with regular stirring before being racked and fined in preparation for bottling. We let around 30% of the barrels go through malolactic fermentation to add complexity and palate weight. The wine displays fragrant lemon zest, fresh white stone fruit aromas and cut apples and pears with a hint of vanilla and brioche plus some match stick aromas (Sulfides). The palate is a mix of citrus (in particular lime), white stone fruits, fresh apples and raw almonds with a slightly creamy texture. Barrel fermentation has added some complexity and textural richness, which is balanced by crisp natural acidity.