Details
LANSDOWNE VINEYARD - SUPER HAPPY CHARDONNAY 2019
TASTING NOTES
We hand-picked in early March 2019 (during an extremely condensed 3 week harvest for all varieties!). It was whole bunch pressed and underwent 24 hour natural ferment before being transferred to matured oak barriques (approx 10% new). Gentle, and infrequent lees stirring occurred during it’s 8 months in barrel. 2019 was low-yielding but had good growing conditions despite the coldest September on record, one of the wettest Novembers and a heat-wave in late January. While it sat there peacefully maturing away in barrel it narrowly escaped the Cudlee Creek bushfires just down the road. This is a lucky and very happy chardonnay.
VINTAGE 2019
ORIGIN Adelaide Hills, South Australia, Australia
MAKER Lansdowne Vineyard
GRAPES Chardonnay
ABOUT
Lansdowne is family owned and run – it's our life and passion. We believe that everything we put into our backyard can be seen in the glass, and we aim to reflect our small estate with care and integrity.
Lansdowne is our family home in the Adelaide Hills. Many years after the first grapes were grown we naturally progressed to making wines under our estate's name.
Early careers in traditional creative industries allowed us to approach wine differently. We were inspired to create wines that were refreshing for the eyes and palate.
Today the approach is still driven by creativity and change, with a focus on vineyard sustainability and a search for wines suited to Australian conditions.
Lansdowne Vineyard is one of the slowest ripening sites in the Adelaide Hills. It sits at 350 meters in the Forreston Valley and has a Mediterranean climate with cold wet winters, warm dry summers and endless autumns.
The day-night temperature range is a result of early sunsets and cool air pooled in the valley at night – a combination key to creating flavour complexity by slowing down the ripening process.
Pinot Noir was the first of the vines to be planted in 1994. We’ve been tending to the them since 2002 and are continuously working with new varieties, clones and practices to understand more about our terroir.
