2021 NEW! Leanganook Chardonnay
Dash Farms Vineayrd, Faraday, Bendigo G.I
Aromas of soft white florals, fresh fennel and a little honey with piles of lemon rind on top. There’s a wet rock smell too.
Some honey, fennel and spring greens on the palate. Again, heaps of citrus - lemon and lime with some pithy edges. Curds and a little oatmeal too. A slight spritz gives buoyancy. The wine is tight, focused and very refreshing.
Serve - Spaghetti marinara, grilled fish, vegetable tart, oysters, white base pizza.
Listen - Chelsea Girl, Nico
This vineyard is really very close to the house my parents built when I was around 8 years old.
There were not so many kids I was mates with nearby so until the glory of p-plates, walking the hilly bush or playing drums was probably the most fun to be had without hassling a parent for a drive to town.
We were always told to look out for old mine shafts when exploring - and not to fall down one. The funny thing is you won't find any mine shafts on Leanganook.
Leanganook (Mt Alexander) was described to me by Tim Sproal as the granitic backbone of the Harcourt / Sutton Grange region. This bedrock of granite - termed Harcourt Granodiorite sits right up against the ‘gold rush’ soils term Castlemainian Group. The Castlemainian group soils spread north, west and south from my family's old home and encompass some of Australia's best vineyards, but they do not continue east. To the east is Leanganook, and it's incredible, wonderfully individual granite which produces whites with distinctly refreshing, spicy aromatics and tensile, focused mouth feel. Rock on.
Grown by David Braybrook and Shane Coster. I10v1 Clone planted in 2000 on a north western slope on the southern ridge of Leanganook or Mt Alexander. The wines eventually stop at the top of the hill when boulders out number top soil.
Decomposed granite over a granite bedrock. A very, very beautiful hill to look at and walk on.
One rolling ferment of multiple picks. The beginning and the end of each gentle, whole bunch press make their way to a stainless steel tank - the denser middle of the press is kept in barrel for a different wine altogether.
With only the first pick of the season being settled, each subsequent pick is added without settling, giving the ferment a hit of sugar along with the solids that nurture the yeast.
Temperature is controlled to keep aromatics cool and refreshing and allow the ferment to extend a little longer - building layers and length.
As ferment slows the wine is gently stirred before being sealed up to rest.
The tails of the press are fermented in new barrels for a month or so to take the edge off the barrels and to allow some of the phenolic in the juice to bind up with the oak and oxygen - these parts were blended back in for complexity.
Malo dryness is desired but not encouraged with additions or heaters.
Racked only once from gross lees and settled without finning or filtration before bottle.
Some sulphur added.