Hand-harvested and hand sorted, the fruit was gently whole bunch pressed directly to French oak barriques without any clarification or additions. Wild primary and malolactic fermentation ensued, and has delivered an extra degree of complexity, textural interest and provided an excellent natural acid balance. Oak was predominantly third and second fill. 22% new oak was also used to further enhance the depth of the wine without dominating the fruit. The wine was matured on full yeast lees in barrel for 11 months with only occasional yeast lees stirring. The final blend is a barrel selection from our very best parcels of Chardonnay. Targeting wines from the very first few barrels off each press load, this representing an extremely low juice yield of around 300 L/ton. This early portion of the free run juice produces fine textured Chardonnay with great structural linearity and excellent aging potential. To avoid any unnecessary stripping effect, the wine was left unfined and then lightly coarse filtered for clarity prior to bottling. No sterile filtration was used.
Tasting Notes
The Tom Chardonnay is a complex wine of great density. Aromas of fragrant citrus and riper stone fruit notes are overlaid with complexities of roasted hazelnut, warm pastry, with a wisp of struck flint smokiness. The palate is full bodied, yet finely structured, carried by a seam of fresh acidity and a slate like mineral edge that combine to give a sense of reigned in power delivered with focus and drive. With careful cellaring, expect this wine to continue to mature gracefully for 6 years or more from vintage date. With age, the wine will develop more complex, savoury nuttiness and will gain breadth and richness on the palate.
