2022 McIntyre Chardonnay

The Wine.

Pale lemon in colour with a restrained and savoury nose with notes of ripe cumquat, white nectarine, green mango and toasted salted cashew nuts. On the palate the wine is still quite closed, with a minerally line running through it, and firm acidity. The fruit is more restrained, with salted focaccia and cheesy notes on the mid palate and these flavours, along with a savoury soy sauce note and a firm phenolic grip linger long on the tongue after the wine is gone. Will blossom with some more time in the cellar (5-10 years) but drink now with pan fried free range crumbed chicken breast and celeriac remoulade.

 

 

$90.00

Availability: In stock

The 2022 Vintage.

Battered and bruised, a year you had to be brave if you were a grapevine. October and November 2021 were nasty. A significant rainstorm event, along with cold, windy and wet weather throughout this period contributed to what was a tough flowering and fruit set. Damage wasn’t confined to the pollination process, but young leaves and canopies copped a beating, resulting in subsequent lateral growth in canopies. It was a hard year, with meticulous work required in the vineyard throughout. The weather gods decided enough was enough: Summer settled, and mild weather prevailed. Resultant yields were low to say the least, with many areas of vineyards producing less than half their usual quantity. One outcome of the difficult flowering period was the prevalence of smaller berries, resulting from limited set of seeds within berries. This produced wines with intensity and structure from a larger than usual grape skin contribution in the winery. Wines evolved balance and finesse throughout their time in barrel.

 

Grapegrowing and Winemaking.

Richard McIntyre and Jeremy Magyar, with assistance from Peninsula Vinecare in our vineyards and Kate McIntyre MW in the winery

 

Vineyards.

100% McIntyre Vineyard

 

Vinification.

Hand harvesting

Whole bunch pressing

100% wild yeast fermentation in French oak puncheons, 50% second fill

Natural malolactic fermentation (100%) in barrel

9 months in wood on lees with 1 racking prior to bottling

Light fining and filtration

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