Richness, texture and measured acidity define the Levantine Hill Estate Chardonnay 2022, a full-flavoured expression from Victoria’s Yarra Valley. Produced entirely from estate-grown Chardonnay, the wine reflects Levantine Hill’s preference for body and palate weight balanced by structure and freshness. The fruit was harvested between 28 February and 14 March 2022 from the estate’s Maroondah Highway vineyard. Its clonal composition includes I10V5, P58, Mendoza, Bernard 96 and Bernard 95 Chardonnay. Every vineyard block was harvested by hand, meticulously sorted and whole-bunch pressed. The freshly pressed juice was settled overnight before being coarsely racked directly into barrel.
Fermentation incorporated both indigenous and inoculated yeasts, allowing individual parcels to contribute different dimensions of aroma and texture. The wine was fermented and matured for 11 months in French oak vessels ranging from 228 to 2,280 litres, with 6% new oak and 20% second-fill oak. It remained on lees during maturation with only minimal stirring, while selected barrels completed full malolactic fermentation. This considered approach produces a broader and more textural style than many contemporary, fine-boned Yarra Valley Chardonnays. Aromatically, it combines white nectarine, chalk and oyster shell with savoury herbs, toasted nuts, crème anglaise and pastry. The palate is rich and silky, bringing together quince, Golden Delicious apple, chamomile, almond meal and subtle vanilla over a defined line of acidity. Concentration and freshness are maintained through the persistent finish, giving the wine an official ageing potential of more than 15 years.
Richness, texture and measured acidity define the Levantine Hill Estate Chardonnay 2022, a full-flavoured expression from Victoria’s Yarra Valley. Produced entirely from estate-grown Chardonnay, the wine reflects Levantine Hill’s preference for body and palate weight balanced by structure and freshness. The fruit was harvested between 28 February and 14 March 2022 from the estate’s Maroondah Highway vineyard. Its clonal composition includes I10V5, P58, Mendoza, Bernard 96 and Bernard 95 Chardonnay. Every vineyard block was harvested by hand, meticulously sorted and whole-bunch pressed. The freshly pressed juice was settled overnight before being coarsely racked directly into barrel.
Fermentation incorporated both indigenous and inoculated yeasts, allowing individual parcels to contribute different dimensions of aroma and texture. The wine was fermented and matured for 11 months in French oak vessels ranging from 228 to 2,280 litres, with 6% new oak and 20% second-fill oak. It remained on lees during maturation with only minimal stirring, while selected barrels completed full malolactic fermentation. This considered approach produces a broader and more textural style than many contemporary, fine-boned Yarra Valley Chardonnays. Aromatically, it combines white nectarine, chalk and oyster shell with savoury herbs, toasted nuts, crème anglaise and pastry. The palate is rich and silky, bringing together quince, Golden Delicious apple, chamomile, almond meal and subtle vanilla over a defined line of acidity. Concentration and freshness are maintained through the persistent finish, giving the wine an official ageing potential of more than 15 years.