2019 Sandalford 1840 Chenin Blanc
Honey and quince with a floral lift. The flavours from the nose meet crisp green apples, with almonds and beeswax giving a beautiful savoury edge. This wine is textural on the palate and has a crisp finish with wonderful length.
Picked in early February 2019, these Chenin Blanc grapes were immediately crushed and pressed, with only the free run juice being used for this wine. The juice was all fermented in barrel but with a slight difference, whilst most of them were old French oak barrels, there was also 2 stainless steel barrels used. All barrels were inoculated with a selected yeast strains and the wine was left on lees for 5.5 months in barrel before blending and bottling.
Meet the maker
Growing up on a wheat and sheep farm is not your traditional start to a winemaking career. However, it was driving through the Swan Valley on the way to Perth that started my interest in grapes. They were always beautiful and green quite a contrast to the dry and dusty terrain from the farm. During my final year of studies at the University of Adelaide, I commenced working at Petaluma in the Adelaide Hills, and this seeded my love of Riesling. After 18 months, I decided to explore the world of wine and for the next several years was a flying winemaker, working alternate vintages in both the Northern and Southern Hemispheres. In the north, this took me to France (Languedoc, Cognac & a couple of days in Bordeaux) and many times to Oregon, USA. This is where my love of Pinot was born. Back in Australia, I also explored Margaret River, Geographe, Clare Valley, SA and Macedon Ranges, Vic. In January 2007, coming back to WA, I joined Sandalford as Winemaker and in December 2012, was offered the Senior Winemaker position. To talk about my winemaking philosophy, is to first understand the vineyards. My role is to let the grapes shine and ensure they reflect the vineyard site they\'re from. The fruit source for all of our wines, are paramount to their success, and I\'m incredibly lucky to have one of the oldest vineyards in Margaret River to work with.
Pale lemon with green edges.
Honey and quince with a floral lift.
The flavours from the nose meet crisp green apples, with almonds and beeswax giving a beautiful savoury edge. This wine is textural on the palate and has a crisp finish with wonderful length. Whilst drinking beautifully now, this wine will continue to evolve into a richer and more complex wine with age.
Whilst the majority of Australia had a hot summer with above average temperatures, the southwest corner of WA was blessed with a mild summer, with temperatures for the period falling below average. These milder conditions resulted in a delayed ripening for most varieties resulting in excellent flavour development within the grapes at harvest. With no disease pressure, all grapes were harvested with an optimum balance of sugar and flavours. The resulting wines show wonderful varietal characters.