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The Grace Farm chardonnay is Burgundian in style and aims to maximise weight, texture and length of flavour on the palate. The vineyard soil is a rich gravelly loam that provides plenty of flavour to the grape, which has intense stone-fruit richness when picked. Whole-bunch pressing helps to provide delicacy, and plenty of lees are left in the juice to provide depth and texture from the wild yeast ferment and nine months’ French oak barrel maturation. The clone type planted at Grace Farm combined with the soil structure of the Wilyabrup sub region of Margaret River provide perfectly ripe fruit while retaining a high natural acidity, allowing a chardonnay with poise to be produced. It will age gracefully and build textures and flavours for many years.