2016 Hart & Hunter 75 Days Chardonnay
After an almost perfect spring, vintage turned out somewhat challenging in parts this year, but all of our wines produced thus far are delicate but with a tantalising, crispy finish. It wasn’t the year to let them hang, and as a result all of our whites were off by the last week in January. The conditions have resulted in our wines being lighter and leaner with a beautiful elegance.
Another first for HART & HUNTER, in the production of a chardonnay with extended time on skins. This was a small part of the hand-picked fruit from our Twenty Six Rows, where we fermented it separately on skins for yes you read it correctly, 75 days. We had been curious about the flavour and texture profile from this vineyard and wanted to see exactly what it could do with a totally hands off approach. Crushed, left cold for around a week before ferment kicked in, then we plunged it several times a days for maximum extraction. After spontaneous ferment finished we sealed up the tank, and left it alone while we finished up with vintage. It then went through the basket press and spent 10 months in a puncheon,
before bottling in late November.
This wine is interesting; there is a lot to appreciate in the flavour profile, as well on the palate. There are florals, along with white spice and dried herbs on the nose. In the mouth it is an unctuous, totally textural wine, with almonds and butterscotch and an underlying lovely citrus line of acidity.
We are drinking 75 Days with grilled Barramundi.
Definitely enjoy this wine chilled now, but if you can wait it should cellar for 5-7 years
Bottled: 24th November 2015
Production: 51 dozen