The cool climate of the Yarra Valley produces Chardonnay fruit of consistently high quality. Chardonnay is the leading variety of this celebrated and diverse region and here at Domaine Chandon we capture pristine varietal characters ensuring our wines express regional integrity, great style and elegant sophistication.
A classic Yarra Valley Chardonnay with aromas of citrus and stone fruits. White peach and nectarine characters are layered with hints of dried figs on the nose. The palate is focussed and bright, with almond nougat and cashew flavours adding further layers. Barrel fermentation, ageing and lees stirring play a subtle role, building texture and complexity. Delicate acidity builds length supporting the vibrant fruit characters.
Fruit was sourced primarily from the cooler, elevated sites of the Upper Yarra Valley planted on red volcanic soils. Chardonnay vineyards located in the Upper Yarra Valley are renowned for producing grapes with citrus flavours and high natural acidity at moderate sugar levels. A few select parcels of fruit from the lower reaches of the Valley floor were also included in the final blend. These vineyards produce Chardonnay with soft stone-fruit characters. The ability to select excellent Chardonnay fruit from a range of altitudes within the Yarra Valley has resulted in a wine of complexity as well as distinctive regionality.
During ripening the winemaking team spent many hours tasting grapes in the vineyards to determine the precise point at which each parcel of fruit displayed optimum flavour intensity and vibrancy. Grapes were hand-harvested at first light whilst temperatures were low and transported to the winery for gentle whole bunch pressing. The juice from each vineyard was maintained as a single batch and fermented in a range of new and seasoned French oak barrels. Some parcels of juice were fermented with wild yeast whilst a portion was inoculated with a selected yeast strain that would protect the purity of the fruit captured in the vineyard. Post fermentation, the wine underwent lees stirring and 10 months barrel maturation to build layers of texture and complexity. Blending occurred in November.
Alcohol 12.5%, pH 3.33 TA 6.86