Ah Chardonnay; when it's good, the heavens open up and you hear the angels softly sing. Mornington Peninsula Chardonnay has that affect on alot of people. I walk around in a happy, giddy daze knowing it's on the cards for the evening and Dexter brings home the goods every time!
The glass is young, a soft straw with vibrant green hues. the nose is distinctively serious though; strong stone fruit characteristics are muted by the warmth of the oak, giving the perfume a roasted cashew characteristic. The palate has a distinguished austerity, pristine length, balanced acidity and a masked elegance in the malo handling- just the right amount of creme to counter any over arching fruit acidity. I can't rave enough about his wine! There wasn't a large production of this made, so don't think about it too long because it's not going to last.
Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak barriques and puncheons (10% new, 10% second use, 25% third use, 55% older) and inoculated with a neutral yeast. From May until late winter the barrels were stirred every two weeks until MLF was completed. For this vintage 80% was prevented from going through MLF to retain acid. The wine was left on yeast lees until November when it was transferred to tank for a further month on lees.
Accolades and Awards
95 Points - Gary Walsh, The Wine Front "Sweet citrus and nectarine, mint fudge, wheatgerm, and a little spice and struck match. Medium bodied, with a light creamy gloss to flavour and texture, though driven by a juicy burst of citrus for the most part, running flinty on the long finish, perhaps a little preserved lemon lingering in the aftertaste. It’s smooth, flinty, flavoursome and refined all at once. You stay classy Tod Dexter."
2014 Vintage: 97 Points - James Halliday, Wine Companion "Essence of chardonnay. Simply glorious. White peach, grapefruit, chalk and spicy, cedary oak. It makes you sit straighter in your chair from the first sip; it's both powerful and complex; it then rockets out through the finish."
From the Winery
Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. From May until spring the barrels are stirred every two weeks until MLF is complete. The wine is left on lees until bottling with filtration in February, 10 months after harvest.
