2018 Vanguardist Chardonnay
Regular price $50.00
Unit price per
BOWE-LEES-LOVEYS VINEYARD
WOODSIDE, ADELAIDE HILLS, SOUTH AUSTRALIA
The Vanguardist range represents the epitome of what we are about. Pushing the realms of standard winemaking to deliver intrigue, excitement and utmost quality, without any loss of sense of place. Ultimate dedication to the craft of viticulture and winemaking, encapsulated in a bottle –through our lens.
TASTING NOTES
From the Bowe-Lees-Loveys vineyard in Woodside. Lovey takes me straight to Thurston Howell III from Gilligan’s Island. Lemon, spice, fennel, lemon zest. This is tight, lean and ripe lemony, firm flinty texture, a lot of nerve and energy, but with a gentle creaminess to offset. Length is very good, all lemon rind, ginger and nuts. More intellectual than visceral, but very good. Better again with a year or two in bottle.
93+ POINTS - Gary Walsh, The Wine Front
WINEMAKING
Hand harvesting and subsequent foot crushing in the vineyard continues to be one of our favourite techniques. This ‘controlled skin contact’ happens before your eyes in the picking bins. It requires the fruit to be in near perfect condition as there is nowhere to hide, without the use of sulphur or other preservatives at this stage.
The juice will undoubtedly brown due to all of the exposure to air, but during this phase there is a real build-up of phenolics, all the good flavour and tannin molecules. After around 6 hours the fruit was “whole bunch pressed” to tank and then rough racked after about 12 hours. The juice was allowed to start a natural ferment in tank before being transferred to a combination of 22HL Slavonian Oak foudre, and old barriques. The wine underwent elevage on full lees in oak for around eleven months prior to racking and going to bottle without fining or filtration.
170 dozen produced
Closure: MA Silva 45x25mm natural cork (1 by 1 TCA tested)
FSO2: at bottling 18ppm
TSO2: 120ppm
pH: 3.28
TA: 6.5g/L
Alcohol: 11.6%
WOODSIDE, ADELAIDE HILLS, SOUTH AUSTRALIA
The Vanguardist range represents the epitome of what we are about. Pushing the realms of standard winemaking to deliver intrigue, excitement and utmost quality, without any loss of sense of place. Ultimate dedication to the craft of viticulture and winemaking, encapsulated in a bottle –through our lens.
TASTING NOTES
From the Bowe-Lees-Loveys vineyard in Woodside. Lovey takes me straight to Thurston Howell III from Gilligan’s Island. Lemon, spice, fennel, lemon zest. This is tight, lean and ripe lemony, firm flinty texture, a lot of nerve and energy, but with a gentle creaminess to offset. Length is very good, all lemon rind, ginger and nuts. More intellectual than visceral, but very good. Better again with a year or two in bottle.
93+ POINTS - Gary Walsh, The Wine Front
WINEMAKING
Hand harvesting and subsequent foot crushing in the vineyard continues to be one of our favourite techniques. This ‘controlled skin contact’ happens before your eyes in the picking bins. It requires the fruit to be in near perfect condition as there is nowhere to hide, without the use of sulphur or other preservatives at this stage.
The juice will undoubtedly brown due to all of the exposure to air, but during this phase there is a real build-up of phenolics, all the good flavour and tannin molecules. After around 6 hours the fruit was “whole bunch pressed” to tank and then rough racked after about 12 hours. The juice was allowed to start a natural ferment in tank before being transferred to a combination of 22HL Slavonian Oak foudre, and old barriques. The wine underwent elevage on full lees in oak for around eleven months prior to racking and going to bottle without fining or filtration.
170 dozen produced
Closure: MA Silva 45x25mm natural cork (1 by 1 TCA tested)
FSO2: at bottling 18ppm
TSO2: 120ppm
pH: 3.28
TA: 6.5g/L
Alcohol: 11.6%