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Clairault Streicker Wines

2019 Clairault Margaret River Chardonnay

2019 Clairault Margaret River Chardonnay

Blend

100% Chardonnay

Vineyard

Bridgeland Vineyard, Karridale
Ironstone Vineyard, Wilyabrup
Clairault Vineyard, Wilyabrup

Winemaking Note

The fruit for our Chardonnay is harvested and pressed as both whole cluster and cold crushed fruit, in order to sculpt wines boasting great length, texture and sophistication, as well as density of fruit and a bold complex palate. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in roughly 40% new, 30% 2nd fill and 30% 3rd fill French oak barriques. A portion of wine is allowed to undergo malolactic fermentation, to broaden the palate and add additional complexity to both the aromatics and the texture of the wine. The rest is sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, after which the wine is removed from barrel, clarified and bottled.

Vintage Conditions

The 2019 vintage required high attention to detail in the vineyard and highlighted the benefit of having four diverse vineyards across the Margaret River region. Weather patterns were inconsistent, presenting challenges in budburst and flowering throughout the winter and spring months. A lack of extreme temperatures in summer and autumn combined with leaf-plucking, shoot thinning and bunch thinning encouraged more even ripening. Nets were essential to protect fruit, with a lack of Marri blossom in the region to distract the bees and birds. The resulting low yields presented fragrant wines with succulent natural acidities.

Aroma

Nashi pear, hints of cinnamon, lemon curd and blossoms.

Palate

Flavours of nectarines, brioche and jasmine are underpinned and balanced by a firm natural acidity and viscosity on the palate. A fine finish of yet more white fruits, pristine tannin and driving minerality.  

Cellaring

Up to 8 years, however we enjoy it for freshness now.

Alcohol

13%

Accolades

94/100 - National Liquor News
93/100 - Wine Companion 2022
Silver Medal - International Wine & Spirit Competition 2021

In Stock
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$28.00
/ Bottle
SKU: 19CTSCHA
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$336.00
/ Case of 12
 
Wine Specs
Vintage
2019
Varietal
Chardonnay
Acid
6.93g/L
pH
3.26
Aging
Up to 8 years, however we enjoy it for freshness now.
Fermentation
Barrel, MLF
Residual Sugar
1.30g/L
Alcohol %
13.5
Download Tasting Notes
Tasting Notes
Wine Profile
Ratings
Silver - James Halliday Chardonnay Challenge
Vineyard Notes
Bridgeland, Ironstone & Clairault Vineyards
Production Notes
The fruit for our Chardonnay is harvested and pressed as both whole cluster and cold crushed fruit, in order to sculpt wines boasting great length, texture and sophistication, as well as density of fruit and a bold complex palate. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in roughly 40% new, 30% 2nd fill and 30% 3rd fill French oak barriques. A portion of wine is allowed to undergo malolactic fermentation, to broaden the palate and add additional complexity to both the aromatics and the texture of the wine. The rest is sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, after which the wine is removed from barrel, clarified and bottled.
Other Notes
After an unseasonable dry early Winter, late rains in August and September came to the rescue. Budburst commenced in early August and continued until late September. Significant rain events persisted through to mid-October, with conditions fining up through the flowering period enabling successful flowering and fruit set. Vine growth was excellent and excess vigour issues were dealt with by employing shoot thinning and vine de-legging practices, in a successful attempt to deter regrowth and crowding of fruit zone areas. Harvest began on the 27th January, in line with the earliest picking dates on record, trailing out until completion on the 13th April.