Vintage Conditions

The Margaret River Wine Region has been blessed with eight great growing seasons in a row. Vintage 2014 started off with some late, heavy rainfall in September and two minor hail events in October. However from here on, there weren't any significant weather events until a heat spike the week prior to Christmas. The entire flowering period occurred in warm, mild conditions resulting in good fruit-set across all varieties. Vintage conditions were ideal for ripening all varieties with little or no disease present and no rainfall pressures.

Winemaking Note

The fruit for the Ironstone Chardonnay is hand-picked from the Ironstone Vineyard in the heart of Wilyabrup. The fruit is chilled and whole-cluster pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in 40% new, 30% 2nd fill and 30% 3rd fill French oak barriques. 66% of the barrels are sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. The other 33% are allowed to undergo malolactic fermentation, developing both richer, bolder aromatics and textural elements. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, after which the wine is removed from barrel, clarified and bottled.

Tasting Notes

100% Gin Gin clone Chardonnay, hand harvested from our Ironstone Vineyard and bursting with the richness and opulence that Margaret River Chardonnay is known for. 

Accolades

GOLD - Sydney International Wine Competition
95 points - James Halliday
94 points - Campbell Mattinson, The Wine Front
93 points - Ray Jordan
Silver - International Wine Challenge
Bronze - Decanter World Wine Awards

Cellaring

This wine has been cellared for you to enjoy now, or will continue to evolve under suitable cellaring conditions.