2023 'Lustre' Chardonnay
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Buttercream
Quince
Lemon balm
PALATE
Mineral
Lemon pie
White peach
A rich and opulent nose is complimented by a lively acid profile that is characteristic of the mico-climate of this site - with cool nights allowing full ripeness to be achieved without compromising freshness. There is an underlining minerality and a flinty reduction on the palate that pushes the wine into an aged chablis-like territory (if we don’t say so ourselves). The 3-year-old French oak is well-integrated to round out the acid and gives the wine a tertiary quality beyond it’s 2023 vintage.
I10V1 clone of Chardonnay was whole-bunch pressed and cold settled overnight before racking off rough solids to a combination of seasoned and 3-year-old French oak. After a few days the fermentation kicked off and ticked along nicely at temperatures between 18 and 21 degrees. After 14 days the barrels were ready to be topped out and left on lees with some stirring taking place during elevage (on a barrel by barrel basis).
After 11 months in barrel the wine was bottled in February of 2024 with only 2000 bottles produced.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Buttercream
Quince
Lemon balm
PALATE
Mineral
Lemon pie
White peach
A rich and opulent nose is complimented by a lively acid profile that is characteristic of the mico-climate of this site - with cool nights allowing full ripeness to be achieved without compromising freshness. There is an underlining minerality and a flinty reduction on the palate that pushes the wine into an aged chablis-like territory (if we don’t say so ourselves). The 3-year-old French oak is well-integrated to round out the acid and gives the wine a tertiary quality beyond it’s 2023 vintage.
I10V1 clone of Chardonnay was whole-bunch pressed and cold settled overnight before racking off rough solids to a combination of seasoned and 3-year-old French oak. After a few days the fermentation kicked off and ticked along nicely at temperatures between 18 and 21 degrees. After 14 days the barrels were ready to be topped out and left on lees with some stirring taking place during elevage (on a barrel by barrel basis).
After 11 months in barrel the wine was bottled in February of 2024 with only 2000 bottles produced.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Buttercream
Quince
Lemon balm
PALATE
Mineral
Lemon pie
White peach
A rich and opulent nose is complimented by a lively acid profile that is characteristic of the mico-climate of this site - with cool nights allowing full ripeness to be achieved without compromising freshness. There is an underlining minerality and a flinty reduction on the palate that pushes the wine into an aged chablis-like territory (if we don’t say so ourselves). The 3-year-old French oak is well-integrated to round out the acid and gives the wine a tertiary quality beyond it’s 2023 vintage.
I10V1 clone of Chardonnay was whole-bunch pressed and cold settled overnight before racking off rough solids to a combination of seasoned and 3-year-old French oak. After a few days the fermentation kicked off and ticked along nicely at temperatures between 18 and 21 degrees. After 14 days the barrels were ready to be topped out and left on lees with some stirring taking place during elevage (on a barrel by barrel basis).
After 11 months in barrel the wine was bottled in February of 2024 with only 2000 bottles produced.