The 2016 vintage certainly tested him. It was fast and furious.
Ideal growing conditions in Spring 2015 meant that canopies were dark green and full of energy. Flowering was the earliest on record in early November, so we had an inkling we were in for an early one - generally speaking harvest is about 100 days after flowering.
As usual, we were watching the acidity very closely and with the warmer than average summer nights - even the high altitude of the Gladysdale Hills - we decided to jump in on the 22nd February to pick.
This is the earliest we have ever harvested for this site.
Thankfully, yields were naturally very good - at 2.6 tonnes/acre, which helped balance things out.
The flavours were a lovely version of melon and white stonefruit , with a good crisp acidity.
It was just a really beautiful growing year.
That’s the hard bit done, the winemaking was very simple…
Fruit was sorted in the vineyard, then whole bunch pressed to 500 Litre french puncheons, wild yeast fermentation, no Malo.
The large oak vessels we use are all second, third and fourth use, so they have been “tempered”.
We find that using larger, older vessels suit Yarra Chardonnay, as we don’t want the purity of the fruit flavours encumbered by any oak character.
After 10 months of natural settling, Salo was racked to tank for a short chill in December.
Bottled on the 18th January, 2017.