The chardonnay vineyard at Victory Point was planted in 2001 and has never been irrigated.
Approximately one third of the vineyard is planted with the Mendoza (Gin Gin) clone and the remaining two thirds evenly spread between the Dijon clones 76, 95, 96 & 277.
For the region, the annual mean temperature in 2015 was 1.22⁰ above average, which is the highest on record. Rainfall over 2015 was below average but the exceptional rainfall over 18th -20th January 2016 was not damaging at Victory point. The warm, dry weather returned in February and the flavour and baume of the chardonnay was tasted daily until the fruit was picked, by hand, on 12th February, the earliest pick date so far at Victory Point.
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 and about 10% MLF. The wine was matured in French oak barriques, 40% new, for ten months.
The final blend of Chardonnay is approximately 68% Dijon clones 76, 95 & 277 and 32% Gin gin. The wine was bottled with screwcap closures in February, 2017.
Smoked almond meal vanilla ripe citrus peach brioche oyster shell complex and engaging. Mineral flint notes with fruit flavours of citrus and white stone fruit with a finely structured and long long finish.