Selected from the Estate vineyards of Chateau Yaldara at Lyndoch in the Barossa Valley. Crushed into open wooden fermenters and splashed twice daily. Pressed out into 20% New French oak for 6 months to maintain fruit purity.
Selected from a single site at Charleston in the Adelaide Hills. The base wines were made separately at Chateau Yaldara from only free run portions and then blended to create a harmonious unity. The secondary fermentation in bottle was achieved using the Methode Traditionelle. With Over the next 18 months the wine remained on its yeast lees adding creaminess and secondary yeast characters before disgorgement.
You will enjoy a wine with pale yellow with copper hues, delicate beads that enhance the citrus and white peach notes. This is highlighted with strawberry blossom and lemon zest. On the palate enjoy limes and nectarines, whilst the ageing on yeast lees has created complex dough and biscuit richness on the palate, beautifully balanced with a clean acid line that refreshes the senses.
One of two wines for a very special winemakers project in 2017 when we identified two old vine vineyards of Grenache looked that they would produce exceptional fruit purity, with great colour and intensity of flavour and this is where the experiment in single site differences began with harvest on 12th April. Crushed into concrete open top fermeters, the skins where held under the fermenting juice with Heading Down boards to minimise harsh tannin extraction. After an 7 day fermentation the wines were pressed out via an air bag press to a holding tank. After one day of settling both parcels were transferred to 500L French Oak Puncheons (10% new) for malolactic fermentation. For the following 6 months the wines were matured in these vessels with 2 ‘rack and returns’ performed to help evaluate and clarify the wines. Careful barrel selection followed with only 2 barrels of each parcel selected to be bottled in the side by side botting. The wines were unfiltered, unfined and are 100% Barossa Valley Grenache