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Medhurst Reserve Chardonnay 2018

2018

Medhurst

Reserve

Chardonnay

Brilliant very pale straw, some luminescent greens. The nose is subtle, full of nuance. Highly restrained flint and grapefruit, lime, brioche and spice. The palate is poised, lively and full of purpose. The purity, balance and structure will see this Reserve wine age gracefully for 8-10 years in bottle. Only 600 bottles produced.

$90.00 / Bottle

The Season
The 2018 growing season began with a later then average budburst, and led into excellent conditions for flowering and set, auguring well for an even and good sized crop. However 200mm of December rain came and created an array of growing concerns, including large dense canopies and ensuing disease pressures. All hands on deck, removing unnecessary shoots, leaves and bunches in this time and a mild dry January-March saved this wonderful crop. The resultant fruit was ripe, balanced and the wines are approachable early with good prospects for long term cellaring. An excellent season of ripe, fresh flavours and understated power.
Tasting Notes
Brilliant very pale straw, some luminescent greens. The nose is subtle, full of nuance. Highly restrained flint and grapefruit, lime, brioche and spice. The palate is poised, lively and full of purpose. The purity, balance and structure will see this Reserve wine age gracefully for 8-10+ years in bottle. White peach, light spice of cinnamon oak, citrus, smooth almond cream, minor amount of matchstick and aniseed. It's bright and flinty, distinct saline quality, dry and crunchy and very long. Bites with some lemon zest, lime and green olive in the aftertaste. 96 points, Gary Walsh, Winefront, 19th June ,2019
Wine Making
On the 20th of February 1.2t of grapes were handpicked from the low yielding protected Reserve Chardonnay site. After hand-picking, the grapes were cooled overnight then whole-bunch pressed the following morning. Pristine but very cloudy juice was then transferred with full solids into French oak, one new 300L hogshead and one used 225L barrique. Indigenous fermentation in barrel lasted around one month and the new barrel was allowed to pass through malolactic fermentation to enhance the finished wines fine saline/creamy/chalky complex. After 11 months in oak the wine was blended with full lees kept and bottled with minimal filtration on February 6th, 2019, 49 dozen produced.
Technical

Vineyard: Medhurst Estate Vineyard, Gruyere
Block: A Block, Reserve Rows
Clone: I10v1,
Soil: Mountain derived brown/grey loams, gravelly duplex clays
Alcohol: 12.5 %
pH: 3.22
TA: 6.5