2008 Marchand and Burch Chardonnay
Fruit Sourcing Fruit and Juice Handling
A single vineyard on a south facing slope of the Porongorup Ranges was selected for the M&B 2008 Chardonnay. The vines are 20+ years old and the chardonnay clone is Gin Gin. The vines are spaced at 3m by 1.2m and are vertically shoot positioned. Yields are typically low but in 2008 the poor spring weather compromised flowering and the yields were approx 4T/ha
The fruit was hand picked over two days, separating the upper and lower sections of the vineyard as it was noted that the upper vines were less vigorous than the lower. The fruit was transported by refrigerated trailer to the Denmark winery where it was held in cold storage.
The chilled fruit was slowly hand sorted to remove any damaged bunches and leaf scraps, then conveyed to the press. Whole bunch pressing was used to extract pristine juice with an minimum of phenolics and very fine grape solids. Fermentation
The resulting juices were given minimal settling and racked cloudy to French barriques with 67% new oak being used.
A natural barrel fermentation was utilised as this produces a more complex wine with creamy and savoury textures. Maturation
After fermentation the separate parcels were matured on lees for 9 months. Over this period half of the wine was allowed to go through a natural malolactic fermentation to give further complexity and body to the final wine. Finishing
The assemblage consisted of the barrels assessed as contributing to the complexity, texture and power of the final blend. The Chardonnay received minimal fining and filtration before being put to bottle on a biodynamically compatible day. The wine was then given eight months bottle maturation before being released. Wine Notes
The appearance of this wine is of a pale to mid straw which retains some green hues. The nose is reminiscent of grapefruit and wholemeal biscuits with underlying cashew and struck match complexity.
The palate is powerful but refreshing, showing tight citrus flavours seamlessly matched with a creamy, mealy texture. The barrel fermentation, lees contact and malolactic fermentation contribute flint and struck match complexity in support of the fine focused line of fruit through the palate. The finish is long and complex with almond meal, wet stone minerality and savoury oak nuances.
This wine is perfect for immediate enjoyment and will further develop enhancing its complexity and power for up to six-eight years. Technical Notes
Harvest Date 17th, 18th and 19th March 2008
TA 6.3g/l as tartaric acid titrated to pH 8.2
Oak Maturation: 9 months on lees in 67% new and 33% seasoned French barriques from Dargaud and Jaegle, Damy, Francois Frere and Ermitage