Our most unique small vineyard sections where clone, aspect and soil interplay in such a way to ignite stunning varietal and wild yeast characters. A cool and late harvest season for Chardonnay which saw low yields with immense power and high acidity. Hence, we allowed natural malolactic fermentation to complete 100%. Hand-harvested at ‘al dente’ ripeness, the whole bunches were pressed and transferred direct to barrel as unclarified juice. The wine was fermented with only natural yeasts from the vineyard and remained in barrel for 9 months with some battonage. With 100% Gingin clone fruit, this wine is a true representation of Heytesbury perfume and structure. A beautifully savoury and complex Chardonnay vintage that is very approachable in its youth, yet will integrate and become even deeper with time.
A cool, high-humidity start to vintage meant we benefited greatly from precise canopy management to mitigate disease pressure and optimise sun exposure for the fruit. The success of this program enabled us to harvest ripe, clean fruit with slightly lower alcohol and great natural acidity. Mild conditions allowed for extended ripening, creating beautiful aromatics and fine ripe tannins in our reds. Marri Blossom was non-existent throughout the region in 2019, resulting in the largest netting program ever seen at Vasse Felix to protect the fruit from bird damage. Overall, a labour-intensive vintage that resulted in beautiful quality fruit.
Bright pale deep straw. Fine perfumes of floral talc, pink grapefruit, lime blossom and lemongrass tea mingle with exciting savoury limestone and oyster shell complexities reminiscent of the coast. Intriguing notes of classic flint, struck match, candlewax and fresh white leather round out this captivating aroma. A strong central line of acidity holds tension in this juicy body of fruit, supported by incredible phenolic powder. Nervy and taut, the pithy feel of flinty stone, lime and pink grapefruit continue to give breath to the long Heytesbury finish.