1ER Yarra Valley Chardonnay 2011 **Museum Release
From a single east facing block and picked at a slightly higher ripeness than the standard label, shows a citrus drive with abundant melon and stone fruit characters.
In the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage It then remains in tank over winter to come together and freshen. The wine is not filtered, not fined, or stabilized before bottling.
REVIEW FROM CAMPBELL MATTINSON
It’s grown on a specific patch of east-facing vineyard, 50 metres higher than the remaining chardonnay vines. The soils are lean. The crop is not thinned, but manages only 1 tonne per acre. It’s treated very carefully – no enzymes, no acid addition, mostly wild yeast (but some cultured), no crushing. Juice is left to settle for seven days prior to fermentation. It spends time in wood but spends winter in tank. It’s bottled unfined and unfiltered.
As well as the grapes were treated in the winery – the bigger treat is the taste of it from the glass. This is a pearl of a wine. Seductive yet elegant, immediately appealing yet complex and sophisticated. As good as winemaker Franco D’Anna is, this is clearly a remarkable site. Pear, grapefruit, citrus, woodsmoke, apple and cedar-spice. Integrated funk, but you have to go looking for it. Persistent. And apart from anything else, charming to drink.
Rated : 95 Points