Dexter Chardonnay 2023

Dexter Chardonnay 2023

Mornington Peninsula, Victoria. Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast...

Our Price$55.00
RRP$58.50

free delivery within Australia for all orders over $250.00

Discount
Quantity Our Price
6 to 12$53.62
13 to 24$52.25
25 to 36$50.87
37 to 96$50.87

Further discounts available on larger quantities. Contact us for details.


Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. From May until spring the barrels are stirred every two weeks until MLF is complete. The wine is left on lees until bottling with filtration in February, 10 months after harvest.

The Dexter Vineyard is in a small east/west valley. The evening sea breezes from Port Phillip Bay, Westernport Bay and Bass Strait helps moderate the local climate. The vineyard was set out to maximise its qualities and specific site. Planted on the north facing slope, it allows for maximum sunlight interception. This is most important in cool regions as it results in even sunlight on both sides of the vine allowing for even ripening. The slope also provides good natural drainage in the wet seasons. The shallow soil helps in controlling vine growth, resulting in open vine canopies and again even ripening. The site is well protected from the cold southerly winds which is important for protection of the vines during critical stages of ripening.

Growing premium fruit has always been the ultimate aim. Row spacing (2.5 metres) and vine spacing (1.5 metres) optimize the interception of sunlight by the vines and allows a good ratio of fruit weight to leaf surface area. This promotes even ripening and good balanced fruit. The first planting was one clone each of Chardonnay and Pinot Noir. Subsequent plantings have resulted in 3.54 hectares of each variety and a multitude of clones.

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