2013 Dexter Chardonnay
Analysis at Harvest
Sugar 21.3 to 23.3 Brix
pH 3.30 to 3.37
Acid 6.7 to 7.5 TA
Harvest date 1st week of March
Clones P58 (44%), I10V5 (34%), Bernard 95 (11%), Bernard277 (11%)
This season was similar to the 2012 season, again excellent. No extremes in weather and a good steady ripening period meant harvest occurred during the first week of March, which is our long term norm.
Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak barriques (25% New, 35% second and third use and 40 % 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 30% was prevented from going through MLF to retain acid. The wine was left on yeast lees until December when it was transferred to tank for a further month on lees. The wine was bottled in January 2014, 10 months after harvest.
Aromas of lemon, white peach, nectarine and floral notes combined with subtle oak.
Similar to previous vintages in its elegance and fineness after a near perfect 2013 vintage. Subtle flavours reflective of the aromas – particularly lemon, nectarine, white peach and elegant oak. The wine has a soft middle palate with good length and a nice acid balance. Similar in structure to the 2010 vintage and a little softer than the 2012 vintage.