The chardonnay vineyard at Victory Point was planted in 2001 and has never been irrigated.
Approximately one third of the vineyard is planted with the Gin Gin clone and the remaining two thirds evenly spread between the Dijon clones 76, 95, 96 & 277.
The vintage 2017 growing season was challenging in Margaret River. Cool growing conditions together with high summer rainfall brought pressures to the vineyard team. Attention to the vines over the summer period resulted in the ripening of our fruit, disease free. The fruit was hand picked on 8th March in small batches in the rangeof 12.1-12.4 Baume.
On delivery to the winery the whole bunches are pressed to tank for brief settling before being racked to barrel. 100% barrel fermentation took place using wild as well as inoculated ferments. Barrel maturation on lees and some battonage has been employed to enhance texture and about 12% MLF. The wine was matured in French oak barriques, 42% new, for ten months.
The final blend of Chardonnay is approximately 65% Dijon clones 76, 95 & 277 and 35% Gin gin. The wine was bottled with screwcap closures in February, 2017.
Pear, peach, apple, grapefruit, mineral with oak matured derived aromas of brioche, nougat and smoky vanilla. The palate is both lithe and concentrated with mouth-watering citrus, mineral, cinnamon pear, white stone fruit and toffee notes with great persistence of flavour.
Victory Point Chardonnay