SRS Wallcliffe Chardonnay 2015
After overnight cold storage the fruit was whole bunch pressed and sent straight to French oak puncheons. We rotated the press more than usual in order to get higher turbidity (up around 800-1000 NTU), the juices were then left to ferment with wild yeasts. The key to successful wild fermentation is the use of high turbidity juices, minimal sulphur dioxide, low alcohols and juices with good nutrient content. The 2015 SRS Chardonnay was barrel fermented in French puncheons then the finished wine was left on lees.
The 2015 has a little more fruit flavour and texture than the 2014. The nose shows tight citrus, and dried pear, sulphide notes and slight French oak aromas. It also has some high note complex sulphides in the struck match/popcorn spectrum; this is a result of a wild ferment with high solids. These sulphides contribute a lovely savoury oyster shell or saline character, this gives the wine greater complexity and complements modern food flavours.
AWARDS / REVIEWS
- Gold Medal — Royal Melbourne Wine Awards 2016
- Gold Medal — Sydney Royal Wine Show 2016
- Gold Medal — Wine Show of Western Australia 2016
- Gold Medal — Langton’s Margaret River Wine Show 2016
- 97 Points — Ray Jordan, The Weekend West 2016
100% Margaret River Chardonnay.
Drinking well now or cellar in the short term.