My ‘A Boy with Fruit’ Orange 2014 Chardonnay was made antique style like they did 100’s of years ago.
My chardonnay grapes were sourced from two locations in the Orange region in NSW: Gordon Hill Vineyard (higher altitude – cooler climate), and Belgravia (lower altitude – warmer climate), with 3.5 tonnes of fruit from each.
Gordon Hill Vineyard – fermented de-stemmed, foot-trod on skins for 14 days long and cool and pressed off straight into old, new and reconditioned french oak and brand new Hungarian oak hogs for 21 months. Barrels stirred monthly on total gross lees.
Belgravia Vineyard – foot-trod whole-bunches and berries on skins for 21 days which was a considerably cooler, longer more aromatic ferment. Oak treatment was exactly the same for 21 months with barrels regularly (battonage) stirred monthly.
The wines were combined for their various properties to complete the blend into tank. The wines were very lightly filtered, which accounts for the cloud and sediment, which will settle out in time if left. Be careful not to disturb the sediment when aging, as it is settling out – it is also adding complexity and flavour to the profile.