Header

Chapter Three Chardonnay 2013


Region: Strathbogie Ranges, Victoria
Varietal: Chardonnay
Alcohol: 13%
Best Consumed: 2014 - 2020



A rich and textural wine displaying enticing aromas of peach and melon with traces of almonds and toast. The creamy palate exhibiting generous fruit and oak, complexed with a rich texture of butterscotch.  Displaying exceptional length and a lovely finish, this wine is drinking beautifully now and will continue to reward those who offer it time.

Viticulturist Notes

The fruit for the Chapter Three Chardonnay was sourced from the Strathbogie Ranges.  This region has long, warm sunny days and cool evening temperatures allowing for perfect fruit flavour development whilst retaining natural acidity.

The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. Juice was settled and racked straight into oak barrels, where upon wild yeast initiated fermentation. Barrels were monitored daily and fermentation was complete 12 days, with temperatures reaching 22 degrees.  Post fermentation, the barrels were stirred weekly for 8 months adding complexity and texture to the wine.  Finally barrels were hand selected to make the final blend, resulting in a complex wine with rich fruit, balanced oak and excellent length.

OAK TREATMENT - 80% New French Oak, 20% 1 Year Old French Oak

Puncheons (500 Litre), with 8 months lees contact and battonage

Wine Harvest Notes

The summer of 2012 / 2013 was hot and dry – the hot weather ripening grapes out of the 2013 vintage early and the dry spell allowing the sugars to develop fully.  Balancing sugar and acid was tricky this year, however the vintage ended with a bang with great flavour ripeness being achieved at the last minute.  2013 will go down as a cracking year, with excellent overall quality and magnificent, vibrant colour in the reds.

Food Recommendations:

A luscious and rich wine which evolves when matched with the perfect dish.
Try it with Mediterranean char grilled seafood, Tuscan lemon roast chicken, baked fish with olives and lemons or tuna pasta with capers, chilli and red onion.  Enjoy!