2016 Hart & Hunter 75 Days Chardonnay
After an almost perfect spring, 2016 has given us the most beautiful and refined whites. After a much drier than normal spring in 2015, we saw significant rain events fall through November, December and January. And then it stopped. We picked our first parcel of white on the 19th January, with all the reds in by the 23rd February, so a very fast and furious vintage.
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 a year in a puncheon,
before bottling in late July.
This wine is interesting and super tasty; 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 the short term.
TA: 6.1 g/L
Bottled: 5th July 2017
Production: 84 dozen