2022 Cliff Edge Chardonnay

$35.00
$210.00

842 in stock

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Chardonnay was planted at Mount Langi Ghiran in 1985 on the most eastern face of the property. This vine material is old, and its origins are largely unknown and somewhat mysterious. This fruit typically produces Mount Langi Ghiran Blanc de Blancs sparkling; a reflection of its dazzling natural acidity and early flavour development. Now over 30 years old, these Chardonnay vines are delivering beautiful fruit with great drive and generosity of flavour, with a tension that keeps building amidst the expanding fruit and subtle “Langi” spice.

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  • Delivery Information

    Delivery Information

    Australia Post delivery timeframes:

    • Melbourne – 2 to 4 business days
    • Sydney & Adelaide – 3 to 5 business days
    • Brisbane – 3 to 6 business days
    • Perth & Darwin – 5 to 8 business days

    For all international inquiries please email us.

Viticulture

Chardonnay (100%)
2022
Grampians
2022 delivered an almost perfect growing season, however, post veraison, the weather was rarely on our side with a significant lack of the sunshine. Humidity, bird pressure and limited spells of dry weather made it a tougher than usual vintage. The quality of the fruit of our whites was a bit mixed, with some fruit bearing scars from the hail we had in November. The ever-present disease pressure also forced our hand when it came to picking, but overall, we’re pleased the resulting quality of the wine. Our reds also struggled to ripen in the cool conditions, and so we delayed our picking – ultimately picking everything almost two weeks later that usual. What this means in the wines however, in addition to bright berry flavours, is spice – and plenty of it!

Tasting Notes

Clear pale lemon with green hues
Grapefruit, white peach and a touch of vanilla
Lemon, lime and yellow apple carried by crisp acid drive. Leesy characters add texture.

Winemaking

11.5%
750ml
Berries pressed directly to a combination of new and used French oak. Full solids retained and wild fermentation. Partial malolactic fermentation followed by five months on lees to build mouthfeel.

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