The 2018 Chardonnay fruit was handpicked in pristine condition. The fruit was chilled and whole bunch pressed to allow gentle pressing. The juice was transferred directly into French oak barrels and temperature controlled to ensure a slow fermentation process with natural (wild) yeasts. This allowed for the development of complex flavours and textural weight. Post-fermentation the lees were stirred gently once a week until the balance between oak, lees and fruit characters was achieved. No malolactic fermentation was carried out so all the natural acidity was preserved
Pan roasted chicken breast with a hazelnut gremolata crust served with baby rocket. The crusted chicken gives this well structured Chardonnay an extra dimension respecting its vibrant natural acidity.
Starting the season, good rain events produced strong growth, canopies and budburst flowing to excellent yields and creating one of the best vintages in a decade. Progressing to a long cool summer providing the slow steady ripening of fruit that gives us the intense flavour and acidity that we hope and dream for every vintage. All areas of the Great Southern were gifted this incredible season and fruit from all the Rockcliffe Vineyards looking superb
100%, French oak 40% new, 60% old