The Fordwich Hill vineyard was planted by Lindemans on the volcanic soil of the Fordwich Sill back in the early 1970’s. These vines are close planted and are managed using vertical shoot positioning to ensure the appropriate mix of sunshine and shaded fruit. This vineyard crops at around the 2 tonnes per acre which is low for white grapes and that level of cropping ensures we generally achieve full ripeness at lower sugar levels and high acidity. Typically picked at around 12 baume we are achieving mouth feel and texture through the use of low yielding old vines. 20% of the wine is fermented in new French oak and the rest in stainless steel. Some lees contact is used post ferment
A creamy texture is complemented perfectly by the natural lively acidity giving this Chardonnay a balanced palate. Add to that a generous helping of stonefruit and you got a complex, yet approachable wine.
The 2017 vintage was hot and dry and produced outstanding quality fruit from all varieties, but especially chardonnay. Picked at around 12 baume and fermented with a small amount of grape solids with 20% in new French oak. We have built the mid palate using a combination of techniques that have allowed this to marry into the ripe fruit and great acid to provide a balanced textured palate without too much oak. Subtle oak integration adds complexity and richness.
Food Pairing Notes
Seared scallop with jamon serrano, watercress, hazelnut & blackcurrant vinaigrette