Silky and voluptuous palate.
The older vines in C block at Spring Vale yielded pristine fruit for the Reserve Chardonnay with great flavour intensity at sugar levels that allowed us to produce a beautifully balanced wine.
The aroma is full of peach and jasmine with a bouquet of vanillin and subtle honey. The palate is silky and voluptuous with layers of stone fruit, vanillin oak, and a delicate acidity for balance and length.
The mouth-filling texture and minerally acid structure at this stage gives great cellaring potential but it will drink exceptionally well now if you match it Tasmania Crayfish or a rabbit tortellini with a creamy sauce!
Chardonnay vines were first planted at Spring Vale in 1990. The fruit for the Reserve Chardonnay was sourced from the I10V1 clone in C block at Spring Vale.
The grapes began developing the intense primary flavours that we were after at low sugar levels and acidity was also falling quickly so we were able to pick early in the season. The fruit was whole bunch pressed with the free run and light pressing fractions kept separate from the harder pressings.
A portion of free run was transferred from the press tray directly to two new French barriques in which it underwent ‘wild’ fermentation. The remaining juice was racked off heavy solids the following day into a selection of 228L French barriques and inoculated with CY3079 yeast.
The wine completed malolactic fermentation in barrel and remained on lees for 9 months. It was then racked and blended to tank where it was held for a little over 2 months to help with oak integration. Prior to bottling, the wine was stabilised then filtered through the cross flow.
Total production for the 2016 vintage of the Spring Vale Reserve Chardonnay was 94 dozen.
|Style||Dry, silky, intense|
|Residual Sugar||0.1 g/L|
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