The Four O'clock' Chardonnay shows a nose of stone fruit (nectarine and white peach) and citrus (lime and pink grapefruit). The flavours from the nose follow right through to the palate. The Spring Seed Chardonnay has a subtly textured mid palate and a wonderful crisp length.
Picking Dates: 1st2nd, 5th and 7th Feb 2010
Total Acidity: 6.67 g/L
Bottling Date: 1st November 2010
Awards, Reviews & Accolades:
'Light gold. Fresh citrus fruits and green apple on the nose, plus deeper notes of anise and peach pit. Juicy pit fruit flavors are reined in by tangy acidity and become spicier with air. Lively and precise chardonnay with good finishing clarity and a persistent lemon zest quality. No oak was used for this wine either'. Rated: 88 Points » Josh Raynolds International Wine Cellar Reviews, July/ August 2010
Background, Vintage and Winemaker Notes:
The Spring Seed Wine labels are unashamedly inspired by vintage flower seed packets created at the turn of the last century. The colour, clarity and beauty of the original seed packets are quite remarkable. We chose three different flower images to adorn each one of our McLaren Vale, simply because they are quite lovely. The Four O'Clock Chardonnay displays the Four O'Clock (Mirabilis jalapa), Gaillardia (Gaillardia pulchella) and the Brachycome (Iberidifolia).
Vintage 2010: We recorded just about average annual rainfall over the year, which resulted in healthy crops of Shiraz and Cabernet. Unseasonably warm November weather interfered with the chardonnay during flowering and has resulted in small crops of this variety. The weather then remained almost perfect for the rest of vintage. The general consensus amongst winemakers in the Vale is that 2010 marks an exceptional year for both red and white wines.
Winemaking: We made the wine using several components which had been picked, handled and fermented separately. Our aim was to add complexity to the finished wine. The Spring Seed Chardonnay is essentially a single vineyard wine. All fruit was handled oxidatively, and pressed very gently. One batch underwent a wild ferment. The other two batches underwent a long, controlled fermentation in stainless steel to protect the aromatics of the Chardonnay. Post ferment, all of the batches were kept on solids for as long as possible to further increase the complexity of the wine, and to protect the wines against oxidation. None of the batches underwent malolactic fermentation to retain the crisp natural acidity of the wine.