A peachy nose, with a twist of lemon and just a hint of creamy yeastiness and minerality. A lovely rich smooth palate of mouth filling flavours with a crisp clean finish to bring the wine into focus. Exudes Chardonnay purity, with both fullness and finesse.
Fruit is sourced mostly from Plantagenet`s own Rocky Horror, Crystal Brook and Rosetta vineyards, with a small portion from the cool Franklin and Pemberton regions. The vineyards all share similar viticultural practices, have deep gravely loam soils and vertical shoot positioned vines, which are irrigated for healthy vine growth. They produced a modest average yield across all vineyards of 5.5 tonnes per hectare.
Overall the Great Southern saw an excellent growing season and 2014 harvest. The season was characterised initially by unseasonally strong winds leading to some slight inflorescence damage. These conditions subsided in the two weeks prior to flowering however and much of the Great Southern saw good fruit set. Later in the season the region saw particularly dry conditions with very little rainfall in the two months leading in to harvest. A typically strong diurnal temperature effect was observed, with cold nights and warm days providing a long, uniform slow ripening period. The 2014 harvest period will go down as one of the most seamless, with a nice steady stream of fruit coming into the winery at peak ripeness. Clearly defined harvest breaks between varieties afforded an ability to stand back, make clear decisions and execute them well. Sauvignon Blanc from the 2014 vintage is intense and pure.
Chardonnay processing was done cold and the juice was quickly drained/pressed from the skins and pulp. A clean juice was racked off the lees for fermentation and innoculated with a neutral strain of yeast that ferments efficiently to dryness at temperatures in the range of 12-15oC in stainless steel. Once fermented, the wine spent ten months on yeast lees with occasional stirring to provide extra palate texture and additional flinty lees-derived flavours. The wine saw no oak and was bottled after cold/heat stabilisation and filtration at the end of January.