We have long loved the wines of the Loire, with areas like Vouvray and Montlouis esteemed as our benchmarks for Chenin Blanc. In mid-2017, we ventured to the Loire Valley to meet with some of the great Chenin Blanc producers: they shared with us their philosophy and experience working with this varietal. Inspired by French traditions, we have crafted a Yarra Valley expression of Chenin Blanc using basket-pressed fruit, partial wild-fermentation, mature French oak in production, and ageing on yeast lees. Through these techniques we enhance the structure, richness and complexity to complement the delicate fruit aromas, minerality and bright acidity of this heritage varietal. A rare varietal in the Yarra Valley.
A concentrated and constantly evolving nose replete with apple, pear, warm baking spice (cinnamon, nutmeg, ginger) and a touch of savoury earthiness. Zinging acidity races along the tongue, with notes of tangy green apple and pear layered with honeysuckle, marzipan and river stone minerality. An elegant, vibrant wine with plenty of potential development with time in the bottle (or in the glass).
Closure:Diam
Our Chenin Blanc vines are north-east facing slope, planted on an acre block at the lower west side of the property. The vines are cane pruned and yielded 1.8 tonnes to the acre in the 2020 harvest. Ripe, hand-picked fruit was lightly crushed and bunches were gently basket-pressed to tank. Once cooled, the juice was gravity-fed to oak for fermentation by wild yeast, followed by partial spontaneous malolactic conversion. Barrel selection consisted of French oak barriques and puncheons, seasoned over three- to ten- years. During the 12 months in barrel, the wine was initially enriched with light bâtonnage before maturation on lees for added richness and complexity. This wine was stabilised in barrel and bottled without fining or filtration (DIAM closure).
