J.E Chardonnay 2016
It’s been a long time in coming… the new J.E wine label is finally here, telling the story of a bright, vibrant and light-hearted range of wines but with our enduring Ngeringa artisan approach at its core.
Upfront fleshy peach and floral jasmine dominates on this wine’s intense nose, with underpinnings of toasted oak as the backdrop. Textured, rich and rounded on the palate with flavours of lemon sorbet and pink-grapefruit pith. An absolutely cracking wine for the price tag.
While wines in our NGERINGA range are single vineyard, our J.E range wines are assemblies taken from throughout our three vineyards. J.E Assemblage is a blend of Chardonnay from two sections of the Summit Vineyard: our leaner Chardonnay from the cooler, lower parts of the slope and our richer fruit from the thin soils at the top of the vineyard. Like all our whites, the deep texture is always a distinctive feature.
100% whole-bunch pressed. 100% barrel fermented. 30% new French oak. Barrel aged one year. 100% malolactic fermentation. Wild fermentation, no enzymes, oxidative handling pre-fermentation, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.
2016 was a dry, hot vintage from the outset with only periodic respite. Promising rains in July and August of 2015 gave way quickly to an extremely dry spring and above-average temperatures, with essentially none of the seasonal rains we rely upon from October through much of January. On the bright side, despite conditions at flowering, we had a better-than-ever fruit set that was consistent across all varieties. And then, just as vintage was becoming visible on the horizon, the miracle came: a perfectly-timed, drenching rainstorm hit South Australia on January 21 & 22, refreshing the vines in a way irrigation just cannot match. A second significant rain event in the first few days of February ensured that the vintage was saved. The harvest was very early, beginning in the middle of February, but not nearly as early as it would have been and the fruit was thoroughly revived. The result was higher-than-average yields, good acidity, moderate concentration and balanced, approachable wines. Winegrowing is rarely for the feint of heart!