In vintage 2017, the birth year of our daughter Isabelle (aka ‘Issy’) we decided to make a special Chardonnay from an exceptional site in the southern Upper Yarra Valley near the township of Macclesfield.
Situated on an elevated, north facing slope and grown on volcanic red and grey clay loam soils, this vineyard is the epitome of cool climate viticulture where Chardonnay is a star.
Issy’s Chardonnay is made from Dijon clone 76 and was hand picked and sorted before processing. At the winery we chilled, then gently pressed the majority of fruit, running juice and solids straight to a combination new and old 500L puncheons for fermentation using wild yeast.
The remaining fruit was destemmed into a single open pot and fermented on skins for 5 days before lightly pressing to old oak to complete primary ferment.
In barrel, Issy was lees stirred intermittently throughout winter and MLF was avoided to help retain vibrancy and style.
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.