We sourced fruit for our 2019 Chardonnay from 3 Upper Yarra vineyards, each
offering high quality individual clones to work with (Macclesfield - 50% clone
Bernard 76, Woori Yallock - 30% clone P58, Yarra Junction - 20% clone i10V1)
Fruit was all handpicked and sorted, both on the tractor (into bins) and back
at the winery prior to processing (into press).
Keeping it simple, we chilled our fruit overnight before whole bunch pressing
each vineyard parcel to tank for settling over 48 hours. The juice was then run
by gravity to new (12%) and old 500L puncheons for fermentation.
Once in barrel, fermentation commenced using a combination of wild and
inoculated yeast. We generally avoid MLF with our Chardonnay, however one ‘rogue
barrel’ ticked through secondary ferment naturally - which was a blessing in
disguise, providing an interesting and delicious 20% parcel to finally blend
Our Chardonnay remained on gross lees for 8 months in barrel before being
blended, fined and lightly filtered prior to bottling in late November 2019.
The 2019 Rouleur Chardonnay shows white fleshed peach, honeydew melon and
squeezed grapefruit over almond and fine spiced oak. The palate is full of
flavor - it’s textural, stone fruit driven but tightly wound with a core of
tangy natural acid to finish.