96 points - "From the Full Moon Vineyard in Gladysdale. Wild ferment and 100% mlf. There's only one wine from winemakers and friends Steve Flamsteed and Dave Mackintosh, and it's always a good 'un. A bright green gold. There's aromas of ripe stone fruits together with some savoury and complex briny notes. On the palate, this has lots of flavour and punch, finishing long with a refreshing touch of grip. Delicious now and over the next 4–6 years." - Philip Rich (Halliday Wine Companion)

94 points
"A quiet and gentle chardonnay of suppleness, creamy flow, soft citrus fruit characters, red apple sweet-sourness and a lick of almond, nougat and vanilla in the mix. An undertow of barely there but refreshing saline acidity does a nice trick too. This feels very even, subtle in its general sense and yet persists beautifully and with freshness with each sip. Classy, understated and delicious."
- Mike Bennie (The Wine Front)

Sixteen years in and we seem to be making better wine with every vintage.

Maybe this is about us having the experience to know just what our fruit needs, but more likely it’s about this wonderful vineyard maturing into something really special.

It’s our eleventh year working with Simon Harte at the Full Moon Vineyard high up in the Southern Hills. He has meticulously tended to these vines over the last twenty something years and the results tell.

Deep roots have taken hold in the red and brown coloured volcanic soils in Gladysdale, allowing these vines to have the resilience to withstand all conditions while giving plenty of energy to the final wine.

Every year this partnership keeps giving, and the 2023 Salo Chardonnay is no exception.

It’s one of our best yet and while it is a belter now, it will age incredibly for at least 10 years.



Vintage:

As is now very common in the Upper Yarra Valley, a wet and cold spring led to a long and slow flowering period. The resulting poor fruit set meant our crops were around 50% of the long term average but the fruit was much better for it with intense flavours coming through.

The rest of the growing season was incredible, with warm days and cool nights allowing the vines to ripen fruit perfectly and get the balance just right.

A bloody great vintage!



Winemaking:

Hand Picked fruit was chilled in the cold room overnight and then whole bunch pressed to a small tank high in the winery.

The tank is then rummaged and run to 500 Litre (all second and third use) puncheons by gravity with full juice solids.

Wild fermentation finished in late March and the wine was lightly sulphured a few months later. 100% malolactic fermentation was undertaken to build mid palate weight and complexity. A small sulphur add was made a few months after MLF completion.

No stirring, unfined and bottled unfiltered.



The Wine:

Nectarines, white peach and orange blossom sit brilliantly with more savoury and pastry notes. Beautifully textured and rich on the palate with wonderful tension and bright acidity.



Just 244 dozen produced.