2013 Charteris The Astral Vineyard Chardonnay

PJ's Notes:

Once again Steve Green and his team of Francis Hutt and Blair Deaker have nurtured their Carrick Chardonnay vines and given me a piece of Viticultural art to re-form in a unique mold. Vinous Daubism or maybe just the inner Banksy coming out. Which ever, the underlying expression of this site is very powerful and while the funk train of 2012 gives way to well manicured beard the vineyard speaks loudest in the 2013 Astral Chardonnay. I hope you enjoy it as much as we do!

Tasting Notes:

A whirlwind of fruit and winemaking aromatics abound. Ripe stone fruit, buttermilk pancake batter and toasted almonds aromas make me want to drink this wine even for breakfast. Across that lies a veil of flinty ferment, wet quartzy slate and yeasty complexity. The power of the nose off this wine comes unequivocally from the Mendoza Clone fruit however showing abundance and concentration.

Citrus and lemon curds drive the entry with almond and cashew filling the mid palate. Abundance with refined tightness from venerable acidity carry the fruit flavour with vigour and great persistence. There’s volume to back it up too.

The finish is airy with lingering lemon sorbet and custard like silkiness.

While the nose says breakfast the palate says lunch with a bucket full of Popcorn Shrimp and grilled Hapuka.

Cellaring:

3 to 5 years

Technical info:

  • Hand picked  - UCD6 on 11th April at 21.8 Brix and Mendoza on 13th April at 23.1 Brix
  • Organically farmed
  •  Clonal composition - 71% Mendoza, 29% UCD6
  • Whole Bunch pressed
  • Settled post press for 24 hours before racking to one new 500 Litre Puncheon, one used 500 Litre Puncheon and 3 old Barriques
  • Wild ferment, 100 % Malolactic fermentation
  • Kept on lees until March 2014 with no sulphur dioxide
  • SO2 added just before bottling on 1st April 2014
  • Post Bottling analysis – 13.5% Alcohol, 3.29 pH, 6.22 g/L Titratible Acidity
  • 305 6 packs bottled

Reviews

  • Wine Reviews

    2013 Charteris The Astral Vineyard Chardonnay

    James Halliday, The Australian Magazine Jan 2016

    "Matured in two French puncheons (one new) and three French barriques. It has a complex, faintly funky bouquet ex 100% malolactic fermentation (essential to reduce acidity) and repeated less stirring.  Despite this, it is remarkably fine and tight, possibly protected with all movements in the cellar by gravity.  These are high spirited wines, and need a gentle hand to calm them".

    95 POINTS

     

  • Wine Reviews

    The Australian - By James Halliday

    This wine has a complex, faintly funky bouquet from the malolactic fermentation (essential to reduce acidity) and repeated lees stirring.  Despite this, it is remarkably fine, possibly protected with all movements in the cellar by gravity.  These are high- spirited wines, and need a gentle hand to calm them.

    95 POINTS


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