Polperro Talland Hill Chardonnay 2018
|Vineyard||Talland Hill – Altitude: 170m above sea level Coordinates: 38*35’16’’ south, 145* 0’45’ East Average rainfall: 700mm Cropping: 1.5 tons/acre Clone: P58 (2.0 acre) Trellising system: VSP and cane pruned Planted : 1992 Vineyard orientation: Majority of vineyard planted on a north facing slope with north facing orientation. Chardonnay planted on a south west facing slope with vineyard rows orientating the same way.
The Talland Hill vineyard is the warmest and most sheltered of our three single vineyards, it is also the first vineyard to be picked each year. This site produces intense and mineral driven Chardonnay.
Our vineyards are managed without using herbicides or insecticides. Biological, organic, biodynamic and good cultural practices are used maximise quality and longevity of the vineyard sites . In some of our vineyards, we are currently in the process of undertaking organic certification.
|Wine Making||The fruit is handpicked in two picks across front block and villa block, the fruit is then whole bunch pressed on the same day using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added. Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation. A minimal amount of sulphur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank .The resulting wine is bottled using no finings and minimal filtration.|
|Tasting Notes||Pleasant pheromones, with baked chestnuts, a core fruit of citrus, cheese cloth, all finishing with a wet pebble like minerality.|
|Review||Golden yellow colour – rich. Vanilla custard, nougat, spicy oak and lemon essence. Never judge a book. Supple and fruited palate. Ethereal in its length and mineral glide. Love its trajectory 94 POINTS – The Real Review
Clone P58 planted 1992 at 170 m. First vineyard to be picked. Fermented spontaneously in barrel and held there, with full malo, for 12 months with minimal sulphur additions before bottling. Much more scrunched and reduced on the nose than the Mill Hill 2017 Chardonnay. But more tension and excitement on the palate. I’d recommend waiting a while for this wine to settle down. Edgy and crystalline. Impressively long. Jancis Robinson
Case of 6