James Edward Chenin Blanc 2023

The 2023 Chenin Blanc is made using hand-picked fruit grown by Simon Robertson in Gundagai at Tumblong Hills Vineyard - a member of Sustainable Winegrowing, and employing practices that greatly benefit soil structure, and micro-biology and diversity both above and below the ground. 

The fruit was picked quite late in the season after a wet beginning to the harvest period, however was picked perfectly ripe with great flavour and acid. It was some of the best (if not the best) parcel of fruit we received in 2023. The fruit was treated three ways: direct pressed as whole bunches to tank for cold settling and racking off solids; 2-days on skins before being pressed to concrete egg; and 7-days on skins before being pressed to new Austrian oak.

The ferments were kept separate and both primary and full malolactic fermentation took place naturally with indigenous yeasts/bacteria. A modest addition of SO2 was used at the end of fermentation before being matured for 6-months and then achieving a blend that exhibited both clean, varietal characters together with balanced spice and phenolics.

Bottled unfined and unfiltered.

The nose is very fruit forward with pear, stonefruit, ginger, and a hint of lemon curd. The palate matches the intensity of the nose with a fuller body, varietal oiliness, and slightly chewy and creamy from the skin-contact, egg, and malo. The fruit is a bit more snappy than that of the nose with a touch of underlying nuttiness, and phenolic richness carrying the wine to a long finish.

Varietals that I am drawn to usually exhibit either lifted aromatics, generosity and elegance, or both. Chenin Blanc has always been an intriguing varietal to me as the oily texture, floral sometimes spicey complexity, and ability to be a weighty wine with finesse and freshness ticks all those boxes. It was a privilege to work with such excellent fruit grown by incredible people with a passion to work their land with care and respect.

- Producer