Victory Point Wines announce the release of the 2005 chardonnay.
This is the first release of chardonnay from the Victory Point vineyard and everyone involved is very proud of the wine.
The chardonnay, as with all Victory Point wines, is grown on the unirrigated and extremely low yielding vineyard, under the careful stewardship of vineyard manager, Bill Darnell and the direction of Keith Mugford and Ian Bell of Moss Wood. The wine is hand crafted under Keith's supervision and then aged for 9 months in new French barriques.
The resulting wine has beautiful texture and structure and while it has fruit intensity, is a refined style of chardonnay. (For details on how we are striving to achieve this style, please see below).
Keith's tasting notes are detailed below.
Victory Point 2005 Chardonnay
Colour and condition:
light to medium straw colour in bright condition.
intense primary fruit aromas of peach and melon, with honeysuckle and orange blossom fragrances and integrated, slightly chary oak. There is additional honey and caramel-like complexity from malolactic fermentation.
distinct melon fruit flavours, with some lemon/lime citrus notes, delicate texture and medium length. Structure is well balanced, with acidity providing lift to the citrus fruit notes but not dominating and oak and grape tannins that provide a long finish without bitterness. The oak flavours of vanilla and toast further underpin the length.
since this is the first chardonnay wine from the vineyard, some conservatism is important. However, the wine has excellent composition and good flavours, suggesting that it will benefit from further aging, and can be cellared for at least 5 years.
A SLIGHTLY DIFFERENT STYLE
We are pretty excited about the reaction to our first
Chardonnay from the few people who have had the opportunity to taste
it. Jude showed it to a couple of sommelliers in Melbourne and Sydney
last week and they absolutely loved it.
Whatever the current trends, we have no doubt that Chardonnay is the
king of white wines. It is also clear that Margaret River is
consistently producing the best Chardonnay in Australia and undoubtedly
some of the best Chardonnay in the world. Despite this, we feel that there is sometimes some justification in the
criticisms that some Chardonnays are a little overblown.
Our aim is to draw together the best characteristics of Margaret River
Chardonnay with some of the more subtle and elegant characteristics of
the great French white burgundies. With this in mind, and having done a
bit of tasting research, we obtained both the Mendoza clone, which is
the most common Margaret River Chardonnay clone and cuttings of the
Burgundian clones, 76, 95, 96 and 277, from Bill Pannell.
As some Chardonnay fans will know, Bill is the proprietor of the
excellent Picardy vineyard and was a founder of Moss Wood. He bought
the Burgundian clones to Australia in the early 1990's, having followed
a very large clonal selection trial that had been carried out for many
years in Burgundy. During that trial hundreds of chardonnay clones were
analysed and those four clones were selected as the best quality.
The downside is that all four burgundian clones and the Mendoza clone
are very low yielding. At present we are obtaining about ½ tonne per
acre and although we hope to increase that somewhat, the quantity will
remain very limited. However the quality should continue to improve
We have again sealed the wine under screw cap closure which will ensure
the freshness of the floral characteristics and maintain the integrity
of the wine.