Vintage 2018 presented some wonderful parcels of fruit, and Chardonnay was certainly one of our best performers.
This year we sourced Chardonnay from a single Upper Yarra vineyard near the township of Woori Yallock. Taking 2 clones (Dijon 76 and P58) from separate blocks on the property, we treated each (clonal) parcel individually at the press.
The lower, westerly facing P58 block was exceptional – with perfectly formed and flavored berries, this fruit was first pressed and run full solids to new (15%), 1, 2 and 3YO puncheons.
The remaining 50% was clone 76, a more elevated but exposed block, carrying lower yield. We gently pressed this fruit to tank, settled the juice for 48 hours before running to old puncheons and hogsheads for fermentation.
Primary ferment occurred naturally in barrel and MLF was avoided to retain vibrancy and style.
All barrels were lightly sulfured and the wine remained on gross lees for the entire 9 months maturation. Batonnage was kept to a minimum as we felt the wine had ample layers and complexity.
In late November 2018, our Chardonnay was racked, settled and bentonite fined in tank before being lightly filtered and bottled.
The 2018 Chardonnay is brimming with aromatics of white peach, lemon barley, almond meal and spice. The palate has a tangy grapefruit line, backed by intense yellow fruits, curd and fine supporting oak
ALC 13.0% PH 3.19 TA 7.9
Matt East grew up in the Yarra Valley and worked alongside his father in the family vineyard from a young age. He dedicated 10 years to viticulture with a focus on Pinot Noir and made wine in the shed while growing up. He further honed his skills in local wineries during vintage and eventually left the Yarra Valley to study, travel and pursue a career in the broader wine industry. Rouleur wines err on the side of early picked where bright natural acid works in sync with varietal perfume, flavour and textures. All Rouleur fruit is handpicked and sorted, with the Yarra Valley Chardonnay being crafted from select clones (P76, P58, i10V1) where gentle pressing of bunches dominates before being gravity fed to larger format oak barrels. The Rouleur red wines are mostly fermented with whole berries intact, while whole bunches are opted-for when site, vintage and style dictate accordingly.