Description
This leading Pipers River producer in Tassie has done well here. Michael Caldwell (viticulturalist/winemaker- with experience at Te Kairanga and Joseph Chromy) overseas the 12 hectare vineyard and employs classical Pinot Noir winemaking techniques: hand sorting fruit, cold soaking, whole bunch inclusion, hand-plunging and wild fermentation; to create wines that combine fruit intensity with layers of texture and persistent varietal characters.
About this wine from the winemaker: “A patchwork of biodiversity surrounds the vineyard home to this expressive Chardonnay. It screams personality, structure, and incredible length and depth, largely thanks to the proximity to Bass Strait’s cooling sea breezes and resulting long ripening period. This a curvaceous wine, full of cheeky minerality. Don’t like Chardonnay? Think again. There’s beauty in restraint here … not a hint of over-the-top fruitiness to be found.
“Pipers River Chardonnay is about the expression of the fruit from the estate which gives naturally higher acidity, with concentrated, elegant fruit characters from the deep loam soil, old vines and cool maritime climate. Well sheltered from the cool north-westerly winds by the Dalrymple hill, these blocks enjoy a microclimate that is slightly warmer in temperature. Basalt rocks in the soil provide good water drainage, whilst also allowing vines to penetrate to great depth, accessing water in dry conditions.
“A winter of above average rainfall was followed by a cool, wet spring with late flowering due to the cooler weather. December saw a return to warmer temperatures and a flush of growth from good soil moisture. In the third week of February a rise in daily temperatures, combined with cool nights and dry conditions, which continued through to mid May. These conditions resulted in excellent quality Chardonnay grapes.
“The fruit was meticulously hand-picked before whole bunch pressing, and then placed into a mix of new and older French oak puncheons and a 700 litre ceramic egg for 10 months. Winemaking included lees stirring to develop texture and malolactic fermentation to naturally adjust acidity for balance and structure.
“Initial notes of grapefruit pith and lemon curd expand to lightly roasted nuts and nectarine. The palate is well restrained in its youth with a sense of energy and concentration that is tightly balanced with superb natural acidity and impressive length. With time complexity develops and the texture builds further.”
93 points, Dave Brookes for Halliday Wine Companion“Pale straw with aromas of juicy white peach, nectarine and citrus fruits. Hints of clotted cream, lemon curd, vanillin oak, spice, nougat, white flowers, oatmeal and stone. It seems a little more expressive and creamy this year and that’s just fine. It’s still nicely focused and the characters are brought into harmony with a taut, stony acidity that provides plenty of drive and verve.”
94 points, Huon Hooke, The Real Review “Light, bright yellow hue; lemon-curd, lemon-butter aromas, some baguette crust too, the palate refined and delicate, brightly fruited and precise, with high energy, a very dry finish and lively acidity that provides cut and length.”
RRP $61 **Our Special Price $48.99 when you buy 6 or more of this wine** VERY LIMITED … WHILE STOCKS LAST
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