2011 Chardonnay, Heytesbury, Vasse Felix
Heytesbury Chardonnay is a barrel selection of the very best Chardonnay parcels from each vintage. This 2011 was fermented entirely with wild yeasts and matured in French oak barriques with battonage for nine months.
Age has given a beautiful golden colour to the wine with a nose that sings! With aromas of fragrant pineapple and lemon freshness, the nose gently releases its cache of wild barrel ferment characters. Crusty apple pie, pretty lavender, struck stone flintiness, plus subtle lamb fat and bay leaf provide shadow and depth to the bright citrus that shines from the core. The palate is intricate, luscious and mouth-watering, reflecting pineapple, custard apple and water chestnut, lightly spiced with cloves, vanillin oak and almond biscuit flavours. Opens with juicy fruit and evolves to a tight acid-drying finish, that carries the pristine and complex flavours for remarkable length.
Whats in the bottle
100% Chardonnay
12 Mixed Bottles *
£67.50
Save £7.50
* As part of a mixed case of any 12 bottles
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Description
Vasse Felix was founded in 1967 in Wilyabrup by Dr Tom Cullity. It was the very first winery to be established in the Margaret River wine-growing region of Western Australia. The winery is considered a true pioneer of the region. Dr Cullity had searched widely for his first vineyard site and eventually selected 8 acres in Wilyabrup which remain at the heart of the estate today.
The winery was purchased by the Gregg family in 1984. The Holmes à Court family then purchased the estate in 1987 and set about a period of expansion buying more vineyards but staying true to Cullity’s initial vision “to make the best possible wine.” The current owner and management of the estate is Paul Holmes à Court, the second generation of the family to rum Vasse Felix. Paul took over General Management of the Estate in 2005 and became the sole owner of Vasse Felix and its parent company, The Heytesbury Group in 2008. Virginia Willcock has been the winemaker since 2006 and since then she has twice been nominated for Australian Gourmet Traveller ‘Winemaker of the Year’ and was awarded the trophy for ‘Winemaker of the Most Outstanding Red or White Wine in Show’ at the 2011 Royal Adelaide Wine Show. There is a wide range of wines produced from icon wines like the Tom Cullity Cabernet Sauvignon / Malbec and the Heytesbury Chardonnay through to the Premier, Filius and Classics tiers.
Small batches were selected from the finest sections of our best vineyards and clones. Each batch was very gently pressed and the juice was then transferred to barriques with the inclusion of some solids to achieve more intense ferment characters and palate weight. Each batch was fermented wild with no yeast addition and was stirred throughout the nine months of maturation, allowing the yeast lees to impart further complexity, texture and palate weight to the wine. With bright, natural acidity a priority, no malolactic fermentation was encouraged, though a small amount occurred in 2011.
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