The Leongatha region has shown that it enjoys the terroir required to produce excellent Pinot Noir and Chardonnay wines that express great length and complexity. Mount Macleods’ three vineyard sites, all in the Leongatha region, were selected to an exacting criteria; free-draining, high ironstone soils with pebbling throughout and east to north-east aspect. They are fabulous vineyard sites. The wines are made by one of Australia’s leading cool climate winemakers – Martin Williams MW.
The Chardonnay is whole bunch pressed and lightly settled prior to racking to barriques. As with the Pinot Noir the fermentations are allowed to proceed naturally and at their own pace. Malolactic fermentation is not encouraged or discouraged and most barrels have some malolactic influence though the cold cellar temperature generally precludes full malolactic fermentation taking place. The wines are minimally sulphured in early spring to prevent malolactic fermentation completing. The chardonnay then remains on lees for another year with gentle batonnage as required. Light bentonite fining and another small sulphur addition are made prior to bottling.