Bass River 1835 Chardonnay

Hand picked and gently handled from the start, the grapes were chilled overnight before being whole-bunch pressed. The juice, kept on full solids, was settled in tank for a night or two, then transferred to French oak puncheons — 35% new, from carefully selected forests. Fermentation unfolded naturally over 10 to 12 days in the cool of the underground barrel room.

The wine remained on gross lees for 10 months, untouched and unstirred, retaining its pure line and natural freshness. Sulphur was added in situ post-ferment to prevent malolactic conversion, preserving the naturally high acidity. Each vineyard block was fermented and matured separately, with only the finest barrels chosen for the final 1835 blend. Bottling followed a single gentle filtration.

Restrained yet intense, the aroma is layered and complex — flint and white stone overlaid with notes of grapefruit, lemon zest, white peach skin and a delicate hint of white flowers. Subtle fresh cashew lingers in the background. The palate is pure and deep, building beautifully in weight and drive. Textural, creamy lees characters add flesh and shape, while savoury phenolics and a bright mineral edge carry the wine to a fine, persistent and mouth-watering finish.