Vintage 2015 growing season was historically warmer than average, with a cool drizzly weather pattern over flowering. Overall rainfall was similar to 2014 with a dry stretch from October to March. Bird pressure was stronger than usual as the Marri blossom did not flower until after harvest. Nets were fitted and moved to cover the fruit but fruit was sacrificed and yields were below average.
The chardonnay fruit was hand picked on 13th February, the earliest date over the 10 years of the vineyard.
Our winemaker, Mark Messenger, noted: “Very good flavour profile. The Baume, pH and acids good and balanced”.
On delivery to the winery the whole bunches are pressed to tank for brief settling before being racked to barrel. 100% barrel fermentation took place using wild as well as inoculated ferments. Barrel maturation on lees and some battonage has been employed to enhance texture. The wine was matured in French oak barriques, 40% new, for nine months.
The final blend of Chardonnay clones is approximately Mendoza, 58% and the balance Dijon clones 76, 95 & 277. Alcohol is 13.0%. The wine was bottled with screwcap closures in February, 2016.
Grapefruit, lime, jasmine, white stone fruit, melon with more complex aromas of cashew, butter biscuit with hints of smoky vanilla.
Concentration with fruit flavours of citrus melon stone fruit, cashew and beautifully integrated oak, structured yet minerally fine with a talc dryness and terrific length of flavour.
International Wine Challenge 2019
The Weekend West magazine, march 16, 2019 | 96 points
In recent years the chardonnays from Victory Point have moved into a new zone of excellence. This is another super example. Strikes a superb balance, with intense savoury notes and a touch of minerality adding to the precision on the palate. Arguably their best chardonnay yet.
Best drinking: Now to 2029.
2019 International Wine Challenge | Silver Medal
“Notes of rose petal, gingerbread, almonds and marzipan, with a creamy and textured mouthfeel, lead to lively pineapple fruit on the finish”