Vineyard : Mill Vineyard Technical Info Altitude : 270m above sea level Coordinates: 38*21’48’’ south, 144* 58’38’ East Average rainfall: 900mm Cropping: 1.8 tons/acre Clone: I10V5 (2.2 acres)Planted : 1994 Trellising system: VSP and cane pruned Vineyard orientation : gentle northerly slope with vineyard rows running due North.
The vineyard is managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyard to organic once the vineyard’s immune system is fully developed.
Analysis: pH: 3.24T/A 7.1 g/l FSO2 : 25ppm TSo2 : 90ppm Alc: 12.9%v/v Dissolved oxygen: 0.60 mg/L The fruit is handpicked in two picks, and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added. Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation. A minimal amount of sulphur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration.
This chardonnay comes from the Polperro Bistro Block and the Mill Hill vineyard. The Mill Hill vineyard being the highest vineyard in the region, produces wine with stacks of natural acidity which enable it hold virtually full malo- lactic fermentation. It is focused, powerful, textural but above all balanced.
$55 / 750ml Bottle
$330 / 6 x 750ml Bottle