The 2017 vintage in the Yarra Valley was a classic one in which overall mild and stable conditions produced superb quality fruit and wines of great balance, finesse and longevity. 2017 was dubbed a “Goldilocks” vintage - not too hot, not too cold, neither too windy nor too humid, too wet or dry - just enough, and not too much, of everything. Vines ripened slowly, building great depth of flavour while retaining fine balance in sugar and acid. Harvest began in early-March, a little later than the long-term average and somewhat of a relief after the record-early vintage of 2016.
Whole bunch pressed and fermented in French oak barrels. Part wild ferment, part inoculated. Partial malolactic fermentation. Matured in the same barrels, about 1/3 new, for 10 months.
A blend of clones from our vineyards in Yarra Glen and Gladysdale, this wine has the classic Chardonnay appeal of stone fruit and citrus with a clean finish. Barrel fermentation and maturation adds spicy oak and texture.
Vines were first planted in the Yarra Valley in 1838, just three years after the city of Melbourne was founded, and the region achieved international success through the mid-1800s. Due to a range of economic and agricultural factors, viticulture in the valley increasingly fell out of favour and virtually ceased in the 1920s until a resurgence from the late 1960s. It is a cool-to-moderate region producing premium Chardonnay and Pinot Noir, as well as elegant, medium-weight Cabernet wines.
There is a wide variation in soils in the Yarra Valley and, with its stunning hills and dales ranged before a backdrop of blue mountains, elevation varies between 50 and 400m. The region can be divided into two quite different sub-regions: the valley floor, with soils of sandy clay loam interspersed with broken sandstone, and the Upper Yarra Valley, which is generally cooler and has areas of bright red volcanic loam.
This region has a Mediterranean climate with a moderating influence from nearby Port Phillip Bay. Vintage typically begins in early March with Pinot Noir and Chardonnay and can stretch into May, with Cabernet Sauvignon generally the last to be harvested.