2010 Chardonnay-Viognier, South Gippsland

Lithostylis 2010 Chardonnay-Viognier

Leongatha, South Gippsland

The Fruit Sources

Fruit for this wine was sourced from three sites in the Leongatha sub-region. In Berry’s Creek, north of Leongatha we sourced 40% of the fruit (Chardonnay) from Utingi (Berry’s Creek Vineyard). This Ironstone site always displays fine acidity and citrus flavours which often have a rich tropical edge. From Clare de Lune Vineyard, east of Korumburra, we sourced 20% (Chardonnay) which displayed a strong melon/stonefruit flavour profile. From our estate vineyard ‘The Red Dwarf’, we sourced the remaining 25% Chardonnay and 15% Viognier. On this site, the Chardonnay shows pear flavours and the Viognier stone-fruit and flowers.

The Winemakers Influence

The fruit was whole-bunch pressed and co-fermented in a combination of stainless steel (cool temperature) and oak (ambient temperature). A combination of cultured and uncultured (uncouth!) yeasts were utilised. Some light lees stirring was conducted after fermentation and wine was left on lees for an extended period for textural improvement. Maturation in 20% new tight-grained oak has lent a spiciness and the additional phenolics have helped balance the naturally rich palate. Malolactic fermentation was prevented to retain acidity. Finished wine pH 3.34, TA 5.5 g/L, 13.6%alc.

The Wine

A combination of developed ripeness and the inherent richness of Viognier has produced an unctuous and flavoursome wine, where richness is balanced with phenolic structure rather than added acidity. The whole-bunch pressing has retained finesse, and the prevention of malolactic fermentation has prevented the wine from being so top-heavy that it can’t support itself. The aromatics have been enhanced by the inclusion of Viognier coupled with some cool fermentation with aromatic yeasts. Funky battery acid it ain’t!

The phenolic structure and richness of the palate makes the wine excellently suited to pairing with Indian or Thai food, though it complements pizza and oil-based pasta excellently as well (Try Fettucini with Roast Pumpkin, Fetta, Chorizo and Basil!). Any foods with an inherent sweetness will work well. Serve well-chilled. Stock up the cellar here.

“Strong aromas of apricot, toast, almonds, grapefruit and white flowers. The palate is rich, with strong, lingering stone fruit flavours and some savoury phenolics to provide structure. The co-fermentation of Chardonnay with Viognier has elevated the aromatics and richness of the palate, whilst still retaining the finesse and citrus backbone of a straight Chardonnay. It is a wine which is not for the faint-hearted, packed full of flavour, structure and aroma. Demands food.”