2017 Eden Trail Chardonnay
The final wine reflects the personality of the vineyard overlaid with complex secondary characters. The nose shows fresh cut citrus and stone fruit with smokiness and a flinty minerality. The palate is refined with a long fine acid line and creamy texture which compliments the grapefruit and white peach flavours. The oak supports the fruit and gives a beautiful depth to the palate. The wine finishes with a long with a drive and precision.
The fruit was machine picked in the cool of the night and destemmed but not crushed before going to our press. Only free run juice was used and this was vinified using several methods. A portion was gravity filled into a mixture of new and old French oak hogheads with full solids, then fermented with wild yeast to create complex and interesting characters. Another portion was fermented in tank with partial solids and using a yeast isolated from some of Europe’s best Chardonnay wines, this portion added creamy textural elements.. The last portion was fully clarified and fermented in tank with a very neutral yeast that allowed the fruit to fully express itself. After primary fermentation each portion underwent partial malolactic fermentation before being blended together and put into oak with lees, stirred every month for 9 months until clarification. The wine was bottled with minimal fining and filtration.
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and elegant, expressive wines.
Silver at 2018 Royal Adelaide Wine Show
Silver at 2018 Rutherglen Wine Show
Silver at 2018 Perth Royal Wine Show
Bronze at 2018 Barossa Wine Show
Bronze at 2018 Royal Queensland Wine Show
90 Points – Robert Parker Wine Advocate September 2018
A portion of the 2017 Eden Trail Chardonnay was fermented with wild yeasts; about 25% new French oak was used in this barrel-fermented wine. It's nutty and full-bodied, with a plump feel on the palate and melon and pear flavours. The finish turns smoky, with hints of mandarin oranges. It should drink well for a few years.
18/20 – Raymond Chan
Bright, even, light straw-yellow colour, little paler on the edge. The nose is elegantly concentrated with aromas of white and yellow stone fruits with fresh citrus fruits melded with nutty and toasty oak. This has a soft freshness with intensity and complexing detail to the aromatics. Medium-bodied, the palate is crisp and refreshing, with bright and vibrant, elegantly expressed flavours of citrus fruits and stone fruits entwined with nutty and toasty oak. A little creamy barrel-ferment adds richness, and is balanced by lively acidity. The flavours are up-front and are carried by plenty of energy with good linearity, leading to a lingering finish of citrus fruit and toast. This is a crisp and vibrant citrus-fruited Chardonnay with nutty and toasty oak, on a bright and poised palate with plenty of energy. Serve with grilled and roasted seafood over the next 3+ years. Fruit from ‘Block 1, Mount Crawford’, a portion indigenous yeast barrel-fermented with high solids, some of the oak new, and a portion tank-fermented with partial solids to 11.5% alc., the wine aged 9 months in barrel undergoing batonnage, and minimal MLF.
Block 1, Mt Crawford