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  • Country ranking ?

    388
  • Producer ranking ?

    9
  • Decanting time

    -
  • When to drink

    Now

Food Pairing

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The Story

Ocean Eight is in the cool Mornington Peninsula, a short drive south of Melbourne. Owned and operated by the Aylward family after their successes with nearby Kooyong Estate, Ocean Eight is focused on Burgundian varieties and influenced by Burgundian techniques 

Chardonnay is sourced from the Estate owned and tended vineyard. Picked on the ‘edge’ of ripeness with great acid structure and some hints of botrytis. Cropped to 1.32 tonnes to the ...

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Vintage 2021

2021 Barossa Valley Vintage Report

Following two particularly dry seasons, many were hoping for Mother Nature to be much kinder, and mostly she was. Winter rainfall in 2020 recorded 148mm, the same as winter 2019, (22% below average). The majority of this rainfall was in the latter half of August, with the rain continuing into September and October. This was ideal timing to replenish soil profiles to field capacity moving into budburst in O...

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Latest Pro-tasting notes

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Written Notes

Ocean Eight Verve Chardonnay has a vibrant perfume of Granny Smith apple, honeysuckle blossom and lime zest enhanced by stone fruit flavours, long and elegant. The palate gives you the illusion of richness due to the intensity of the fruit, then the crisp, dry finish lingers in an everlasting finale.



The grapes come from a 2.5 hectare block of Chardonnay in an established vineyard of 20 year old vines. The clones are a mix of P58, I10, 95 and 96. Situated at an elevation of 65 metres with a north western orientation, the vineyard has a great airflow, which minimises disease pressure as the canopy dries quickly. The soil is sandy loam which provides excellent drainage, essential nutrients for vine health and imparts a minerality to the flavour profile.

The fruit was picked to highlight the citrus spectrum, in particular grapefruit, hence the name ‘Verve’ which accurately describes the racy character of this wine. Whole bunches were chilled overnight prior to vinification in the gravity-fed winery. The grapes were whole bunched pressed and transferred by gravity to old French barriques at temperatures of 25 to 32°C. Spontaneous fermentation took place with indigenous vineyard yeasts. The wine spent 12 months in oak with full lees contact, imparting texture and complexity. The wine was gently fined and filtered prior to bottling.


  • 93p
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Information

Origin

Shoreham Vic, Mornington Peninsula
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