2018 Huntington Estate Barrel Fermented Chardonnay
Intense and rounded.
VINTAGE 2018 has been characterized by intensely dry heat spells followed by short, heavy rainfall. With a lot of hard work from our vineyard team, we picked our fruit very early to beat the heat and secured stunning, evenly ripened fruit with clean, restrained acids.
VARIETY The Australian Chardonnay story began in Mudgee, with local Alf Kurtz growing unidentified Chardonnay cuttings taken from James Busby’s original collection. In the early 1970s, wine from the Kurtz grapes was made and labelled as Australia’s first Chardonnay. Chardonnay goes in and out of fashion, but with multiple plantings on different soil types, altitude and orientation, dating back to the mid ‘70s, our love affair with the King of White Wines is enduring and true.
WINEMAKING Juice pressed from Block 17 grapes went into 10% new French oak to ferment. Two of the barrels were wild-fermented. The wine sat on lees in barrel for 8 months, stirred weekly until barrel tasting in September where we carefully selected 9 barrels that hit the sweet spot to be blended together and bottled in October.
IN AROMA Stone fruits and citrus. Drinking beautifully now, it will hit it’s buttery, smooth and rounded stride in about 6 months and will continue to soften and meld together.
IN MOUTH Elegant and refined yet intense stone-fruit and citrus flavours and a firm acid backbone. The oak is subtle and already well-integrated, the texture is smooth and rounded with a very long and clean finish.
CELLAR until 2028+
DRINK WITH Grilled barramundi
"90 POINTS A complex wine with baked pear, vanilla and meringue notes. Highly sweet-fruited with excellent palate weight and energy" The Real Review, Toni Paterson MW, Apr 2019
"90 POINTS Toasty, barrel fermented funk going on. Grilled stonefruit softens that initial hit, adding a fruity succulence to the wine. Nougat, cashew - both serve to supplement things. That all flows through to the palate, a citrus edge adds flow and length to the wine. Hints of acid cut and thrust, perhaps a touch domineering at this early juncture. Impressive release, as ever, from the Huntington crew." The Vinsomniac, May 2019
89 POINTS "A worked nose that enjoys some rich leesy inputs and gentle spice alongside nectarine and fig, the palate is primary and has good structure with fruit taking on more of a citrus tone alongside unripe melon and fig. There are flashes of flint and oak to finish with time in bottle sure to give the wine more character." The Wine Reviewer, Jun 2019
"A complex wine that I kept coming back to try a bit more of continually, it chugs along rather than being that zippy, racy-styled chardy. There’s some gentle spice sitting alongside the peaches, melon and nectarines, a touch of fig in there too, perhaps. Good palate weight with a creamy edge to its mouthfeel, a touch of flint in the long lemony finish." Weekend Post, BJ Foley, Jul 2019
"Fresh, generous and textural with peaches, melons, cashew nuts and it’s creamy and buttery to boot. The acidity is a bit obvious and tends to dominate the finish at this stage of its life but this only tells me it needs time. This is ticking along pretty well at the moment albeit slowly and is going to be a gem with some years behind it." Words from a Wineglass, Apr 2019
"This 2018 Huntington Estate release has been judiciously crafted and massaged by owners / winemakers Tim and Nicky Stevens. A deft combination of barrel picks, a component of wild yeast ferment & a mixture of new and aged French oak have resulted in a fresh, vibrant wine of some intrigue and interest. The initial zingy acid and evident vanillin oak support a sub-frame of primary, palate-pleasing varietal characters. These are well anchored in the melon / citrus spectrum. The fruit primacy and power continue to unfurl and seduce on breathing. It was a solid foil to our dish of lamb roast with creamy potato mash." The Grape Hunter, Gilbert Labour, Apr 2019
ALLOCATION 1 DOZEN PER MEMBER.