Article by:
Seville Estate
Winemakers Comments: The vineyards of Seville Estate are located in the cooler, southern regions of the Yarra Valley. As a result, our Chardonnay style is crisper, tighter in structure with citrus fruit characters. This is 100% Estate grown Chardonnay. The 2013 Vintage was a warm and moderately dry season. After a wet start in August, drier conditions and above average temperatures with below average rainfall followed through to Christmas. Good flowering and fruit set was achieved across all varieties, yields looked good. January was hot with only 4mm of rain falling; this brought a sudden dry spell which continued through February speeding up ripening, stressing vineyards and prompting irrigation. A brief rain period in late February dropped 50mm in two days (basically the total rainfall for the month) relieving some of the stress. This was followed by a heat wave in early March (3rd – 13th with temperatures above 30 degrees Celsius) which again prompted irrigation to retain good healthy canopies to protect the fruit from sun damage. Late March through April saw cooler temperatures but stayed dry with only 14mm falling in April. Luckily the sunburn damage was minimal and good vineyard management and sorting at harvest meant clean, healthy fruit came into the winery. Harvest commenced on the 21st February with sparkling base Chardonnay. Table Chardonnay was harvested during the 6th – 12th March showing good citrus fruits and great acidity. Pinot Noir was shorter 10th – 13th March with great fruit concentration and acidity. Shiraz was similar 4th – 9th April, though one block was slower, being picked on the 18th April. Great colour and depth while retaining low baumè with good acids. Cabernet yields were pour due to the stress and the 400kg was picked on the 13th March, bunches had tiny berries but good concentration and flavour.
Vinification: Fruit is handpicked and gently whole bunch pressed, juice is then run directly to tank. A light racking occurs prior to fermentation which is done with wild yeast in older barriques then aged on lees for 5 months. Using the traditional method the wine was triaged 23rd August 2013 and left on lees for 30months. Disgorged on the 22nd January 2016 with zero sugar dosage.
Tasting Notes: Beautifully vibrant and lifted wine showing toasty nuts, melon/grapefruits spice and creaminess. The bead is fine and seamless with a refreshing melon/lime fruit spectrum that is nicely balanced with yeast autolysis giving mouth feel and length. The fine acidity gives a refreshing long finish. This wine is sealed with a crown seal and will age gracefully.
Food: Great with oysters or by itself.
Technical Data:
- Alcohol: 12.2%
- Ph: 3.12
- Acidity: 6.9 g/L
Availability: 750ml / 6 pack cartons
$45 / 750ml