Whitetail Sparkling Chardonnay is a blanc de blanc style and has been named after the flocks of endangered Whitetail black cockatoos that regularly visit our farm.
The grapes are handpicked when the sugar level is around 10.8 to 11.0 baume and when the grape flavours are in the greener spectrum of granny smith apple and lemons, but still retaining a high natural acidity level.
The grapes are chilled in the picking bins overnight, and then whole bunch pressed the next day. The juice is fermented in tank, then towards the end of ferment 14% of a barrel fermented chardonnay is blended in to provide weight and texture to the final wine. Once the ferment is dry, the wine stays on it’s yeast lees is allowed to go through malo-lactic fermentation.
The wine is filtered and bottled, then matured for another 14 months on yeast lees, on tirage, following traditional ‘methode champenoise’ procedures. The bottles are then riddled and disgorged.
The colour is medium to light-yellow and it has persistent mousse of bubbles. Aromas of lemon, granny smith apple, cashew nut and brioche, with hints of toast from development in the bottle. It’s soft and fruity, mouthfilling and rich on the palate, with a well-judged liqueur level and great drinkability. As it warms in the glass, some lovely honeyed complexities show through
A blanc de blanc sparkling made from chardonnay. The secondary ferment occurs in the bottle, which is when the magic happens and those glorious fine beads of bubbles are created. Whitetail is named after the endangered Whitetail Black Cockatoos who regularly visit our farm.
Vintage in the Margaret River region was tracking to be an earlier start due the warm and dry spring weather which continued on into Summer until a tropical rain event in mid January which delayed harvest slightly of the Chardonnay. Chardonnay from 2016 are quite exceptional with their high natural acidity levels, and intensity of flavours.
The grapes are grown in the Clairault Vineyard located on Henry Road in the Wilyabrup sub region of the Margaret River Wine Region. The vineyard is at an elevation of 120 metres above sea level. The vines are planted in gravelly ironstone sandy loam soils and the cool maritime winds coming off the Indian Ocean to the west during summer, give rise to wines of intensity and finesse.
Similar to our own vineyard management philosophy, Clairault manage their vineyard following biological sustainable farming practices, using a minimal spray application programme to prevent disease without the use of pesticides. Undervine grasses and flowering plants are retained throughout the year, providing habitats that encourage predatory insects and insect diversity throughout the vineyard
Huon Hooke The Real Review September 2018 92 Points
The colour is medium to light-yellow and it has a vigorous mousse of persistent bubbles. The bouquet suggests cream, cashew nut and egg custard, with hints of toast from development and a small proportion of barrel aged base-wine. It's soft and fruity, mouthfilling and rich on the palate, with a well-judged liqueur level and great drinkability. As it warms in the glass, some lovely honeyed complexities show through
Potato, pumpkin, squash, pineapple sage, turnips, thyme, mus-tard, tarragon, corn, sage, lemon, quince, vanilla, pink grapefruit, yellow peach, white nectarine, rockmelon, honeydew melon, fig, marjoram
Redtail is a wine which we are particularly proud of. It is a uniquely Australian sparkling wine style! Ours is a blend of Shiraz and Viognier, and we have named it after the small flocks of endangered Redtail Forest black cockatoos that visit our farm regularly during summer.
2017 Elevage Sauvignon Blanc
The inspiration for making this style came about from a trip to Austria. Our approach to combine some barrel fermentation with an extended period of time maturing on yeast lees has produced a beautifully textured and intensely flavoured wine.
2015 Henry Road Chardonnay
Being in the Margaret River region, winemakers here are passionate about Chardonnay and we’re no exception. Our Chardonnay may have been fermented and matured in oak barrels for 11 months, but it’s vibrantly fresh and flavoursome, with an amazingly soft and velvety texture.