Bellarmine Wines

2015 Chardonnay

Region:Pemberton, Western Australia
Drink Until:2026
Variety:100% Chardonnay
Suitable Foods:Grilled seafood or chicken
Oak:New French oak, 10% for 3 months
Colour:Pale yellow with green hues
Nose:Stonefruit, nectarines, citrus with subtle oak.
Palate:Complex palate with citrus, green apple, and nectarine flavours. Subtle spicy oak, tight acidity and a creamy texture with minerality, good length and persistence.
Style:Lightly oaked dry white wine made in a 'Chablis' style.
Awards:

2015 vintage:

Bronze medal, 2017 Timber Towns Regional Wine Show

 

PAST VINTAGES

2014 vintage:

Silver Medal, 2015 Rotary RSM Bird Cameron Timbertowns Wine Show.

2010 vintage:

96 points - James Halliday

Silver Medal, 2011 Rotary RSM Bird Cameron Timbertowns Wine Show

2009 vintage:

Bronze Medal, 2011 Rotary RSM Bird Cameron Timbertowns Wine Show

93 points - James Halliday “Pale, bright crystal; a delicate but complex chardonnay with nectarine and a touch of French oak on the bouquet, the palate adding grapefruit to the equation; long finish, crisp acidity promising well for the future.”

Bronze Medal, 2010 Perth Royal Show - equal eighth place out of 112 Chardonnays from across Australia and New Zealand.

2008 vintage:

"A rare find. Occasionally a wine jumps out of the glass, grabs me by the throat so forcefully that I'm desperate to make it the centrepiece of an article." - Peter Forrestal, STM 1st March 2009

2007 vintage:

94 points - James Halliday


BACKGROUND

The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Chardonnay being ready for harvest in late February to mid-March before too much rain comes in as Autumn progresses.
HARVESTED: 19th February 2015

THE WINEMAKING

Harvested in the cool of the night at optimum flavour levels as determined by the winemaker regularly tasting the grapes, the fruit is treated delicately to preserve the aromas and flavours. The juice gently pressed off the skins is separated from the harder pressings fraction so that the pressings juice can be fined prior to re-combining with the free run portion for fermentation. The juices are both cold settled for 48 hours then the clear juices are racked to a new tank away from the solids ("lees") and this is innoculated with a yeast. After a few days, a portion is transferred to oak for fermentation, with the remainder being fermented in tank. The fermentation is carefully temperature controlled to achieve a gradual drop in sugar levels and to retain the maximum flavours possible. Once both portions have completed fermentation, the wines are stirred on yeast lees ('batonage') to give some extra complexity and a touch of creaminess to the wine.
6-bottle half carton
$156.00
Bottle
$26.00