2016 Pipers Brook Vineyard Estate Chardonnay
|Bottles per case:||6|
|Price per case:||$210.00(RRP)|
Location and Aspect: Sourced entirely from our vineyards in the Pipers Brook region of northeastern Tasmania, the Pipers Brook Estate Chardonnay has fresh cool climate acidity, rich classic fruit charm in a well-balanced style. This wine was produced from our well-established low cropping vines overlooking Bass Strait. This coastal influence provides the vines natural vigor control and balance.
Season: The Pipers Brook region typically produces growing conditions that enable chardonnay to display all the classic hallmarks of the variety. The acid remains crisp and refreshing, whilst providing additional structure to a long mineral tight finish.
Soil: The grapes were grown on a mixture of ferrosol (red volcanic) soils from the Pipers Brook region and vertosols (black cracking clays) from the Tamar Valley. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season.
Viticulture: The vines are meticulously hand-tended and grown on Vertical Shoot Positioned trellis. These blocks, located on the Pipers Brook Vineyard, are all over fifteen years of age and are high-density plantings with low cropping vines. The vines are completely non-irrigated and dry grown.
Winemaking: After transport to the winery at Pipers Brook, the grapes were gently crushed and cooled, with some parcels being basket pressed whilst the majority were pressed in our pneumatic bag presses. The juice is all protectively handled to help retain the natural steely fruit characters and to keep the acid profile bright and intense against its fruit structure. The individual batches are clean racked then transferred to French oak barrels where they remained until the completion of primary fermentation, with only a small percentage of the wine undergoing partial secondary fermentation. Judicious (10-15 %) use of new oak has avoided excessive oak tannins and only some minor barrel stirring was practiced throughout to integrate and provide richness to the palate.
Analysis: Alcohol: 13.0% Titratable acidity: 9.4 g/L pH: 3.00
Colour: Vibrant, pale green golden straw
Bouquet: Delicate and steely aroma’s, lush green fruits, apple, pear, citrus and limes, washed river bed quartz, hints of rock salt and mineral complexity, underlying Stone fruit linger on the palate, with the soft tones of freshly toasted chestnuts and vanilla bean spice from fermentation in fine French oak barriques.
Palate: The palate is clean, fresh, vibrant and mineral tight, a new direction in style for our estate chardonnay, with longer more mineral stream lined acid balance, less obtrusive oak, a greater harmony between fruit intensity and palate cleaning, the retention of higher than previous levels of malic acid, and only some malolactic fermentation has lead this wine down a path of rejuvenated elegance, rather than that of the fat and full style of yesteryear. Its now long and satisfying, the fruit is concentrated and complex and refreshing, offering a classic Puligny aromatic profile of minerals, white peach, apple, and pear all tightly gathered together on the palate with the seamless fresh crisp acid and a structure for aging.
Ageing potential: 2016 to 2020 – This wine has been pre-cellared prior to release and is drinking superbly and will also offer future reward when cellared in optimal conditions.
Food suggestions: Tasmanian smoked salmon; seafood terrine with cray meat or scallops; grilled lobster in butter; goat cheese salad; salad of roast baby beets, cumin, red onion, feta & balsamic; fresh Tasmanian seafood salads; Vietnamese dishes.