After overnight cold storage the fruit was whole bunch pressed and sent straight to French oak puncheons. We rotated the press more than usual in order to get higher turbidity (up around 800-1000 NTU), the juices were then left to ferment with wild yeasts. The key to successful wild fermention is the use of high turbidity juices, minimal sulphur dioxide, low alcohols and juices with good nutrient content. MLF was again blocked. I’m a big believer that Margaret River Chardonnay generally has enough texture from fruit and lees; MLF often thickens the wines and interferes with fruit purity and overall minerality in the finished wine. The 2014 SRS Chardonnay was barrel fermented in French puncheons, 35% new, the remainder being second and third year seasoned wood. The wines were left on lees, the lees were not stirred.
FLAMETREE S.R.S Wallcliffe Chardonnay 2014
- Colour: Brilliant light yellow.
- Aroma: Dried pear, citrus and stone fruit flavours are combined with savoury notes from the wild solids ferment.
- Palate: Complex sulphides in the struck match or popcorn spectrum.
- Finish: Length, poise, precision.
- Food Pairing: White meat dishes with sauces and vintage cheeses.