Introducing our first Chardonnay
From vintage 2014, it’s a great mix of floral and lemon citrus combined with savoury notes of oatmeal and hints of cashew.
Definitely one for soft cheeses, grilled fish or braised chicken dishes.
Want to get your hands on some? It’s available online now or you can try before you buy at our new cellar door, Longbottom Vintners, Hodgson’s Road, Padthaway.
Why does it taste so delicious?
Here’s a bit of technical know-how thanks to our winemaker Renae.
We’ve got some excellent Chardonnay vineyards in Padthaway which produce wines with lovely fruit expression but also good acid structures.
At Farmer’s Leap we’ve got two quality, mature Chardonnay vineyards (if we do say so ourselves). The first is on the flat with loamy soil, giving rich fruit characters. The other sits at the base of a hillside, on red loamy clay over limestone, providing a really nice acid backbone and minerality.
We’ve been talking about making a Chardonnay for quite some time and 2014 was the year to take the leap.
What a vintage! It started off with a bang after a good winter and generous spring rain kept the vintage relatively disease free – although cooler conditions during the flowering period left us with lower yields across the vineyard.
We battled with January’s heat wave, which saw a string of days over 40°C but our stellar vineyard team maintained good, leafy canopies to keep our fruit shaded and cool, so we saw virtually no sunburn (on the fruit, we can’t say the same for our poor team!).
Anyone who says “nothing good happens after midnight” hasn’t been out to Farmer’s Leap during vintage! Cloaked by the cool of the night sky, we harvested the Chardonnay fruit and sent it straight to the winery to be pressed.
Fifteen percent was fermented and matured in new French puncheons and the remainder in older French hogsheads for nine months before individual barrels were selected for blending before bottling.
Until next time,
Scott, Cheryl & the Farmer’s Leap Team