From The Producer
We sourced fruit for our 2017 Chardonnay from two exceptional vineyards situated in the cool Upper Yarra Valley, where both blocks provided a variation of high quality clones for us to play with (76, P58 and i10V1).
Vintage 2017 in the Yarra Valley was long, mild and well suited to our elegant, restrained fruit style. Chardonnay was a star in 2017 and we look forward to watching these wines unwind and build in bottled complexity.
Our fruit is all handpicked and sorted with a larger portion (95%) being whole bunch pressed, full solids run straight to barrel. The remaining fruit was destemmed and fermented on skins in small open pots for 5 days to add complexity and mouthfeel.
Once in barrel, the lightly sulphured juice is allowed to settle before fermentation kicks off with mostly wild yeast. Batonnage is practised regularly during the cooler months to build further layers and the wine remains on gross lees for the entire time in oak (9 months). We avoid MLF and prefer to ‘walk a bright acid line’ keeping our Chardonnay pure, fresh and linear - allowing it to evolve in bottle over time.
In mid November 2017, the wine was racked to tank and settled for a few weeks before being fined, lightly filtered and bottled.
The 2017 Rouleur Chardonnay opens with white nectarine, lemon barley fragrance, a hint of lees and complex sulfides. The palate is tangy with a core of mineral acid balanced by grapefruit citrus and white fleshed stone fruits. There’s curd, and just a lick of new oak adding extra layers behind fine fruit.