CH/21 - Chardonnay

We’re not shying from what's classic here.
It’s all about the fruit; low yielding, clonal selection picked in the window of generosity but imparting the Vinteloper twist and cool climate restraint.

A wine style inspired by the quiet appeal of understated luxury.
As the ‘natural wine’ scene gathers pace for its faulty and bizarre examples, we choose to take on those who think in order to be natural it must be weird. 

It's a tailored suit vibe.
The class and quality are abundant once you try it on for size.
While restrained in its youth, this wine looks set to blossom in the medium term. 

Tasting notes

Aromas of lifted white flowers, peach, lemon curd, oyster shell, chalk, beeswax and baking spice. Palate of crystal-clear characteristics of fine Chardonnay. The acid is beautifully balanced and keeps the palate in check while allowing it to feel luxurious with the oak integration. Meyer lemon, orange rind, honeycomb and toast. Medium bodied, seamless with a mouthwatering persistent finish.

Where it comes from

• Vine age of 20-30 years old, some of the oldest Chardonnay vines in Adelaide Hills
• Fruit sourced from 3 different sub-regions in the Adelaide Hills
• Growers: Robb Cootes (Lenswood), Sam Virgara (Piccadilly Valley) and Charles Rosback (Lobethal)
• Harvest dates: 6.3.21 (Lenswood), 19.3.21 (Lobethal), 1.4.21 (Piccadilly Valley)
• Clones: Bernard 96 and I10V1
• Label drawing: @shazhong

What we did to it

• Selective handpicking from each vineyard site
• Post-harvest - chilled the fruit overnight prior to pressing for maximum freshness
• Classic Chardonnay making - Whole bunch press to barrel for fermentation
• 100% fermented in French oak with a mix of cultured and wild yeast for complexity
• On Lees for 9 months to maximise the depth, complexity and flavour

What we match it with

• A 'F-it' attitude and some lobster tail
• Barbecued vegetables, sprinkle of chilli
• Ideal serving temperature 12 degrees (not too cold!)