Flametree SRS Wallcliffe Chardonnay (limited availability)

Classic grapefruit, white peach and dried pear fruits give way to barrel ferment and sulphide complexities.

$65.00 /750ml


100% Margaret River Chardonnay


SRS Wallcliffe Chardonnay






750 mL




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2017 Vintage

2017 was a cooler and later vintage than the previous 10 years; a year of
elegant, perhaps even slightly lighter bodied wines, though ripe in flavour,
vibrant and very perfumed. Higher than average yields in combination with a
cooler season contributed to delayed ripening of the fruit and good acid
retention. With the cooler weather, canopy management and fruit thinning
was imperative in delivering clean fruit of a high quality. Chardonnay is the
first variety harvested each year, in 2017 we picked in late February.


Fruit for the 2017 Flametree SRS Chardonnay was once again sourced from a
single Chardonnay block on Rosa Glen Road. This area is located in the
southern part of the Wallcliffe sub-region, situated south of the Margaret
River town site. The fruit from this vineyard came from old, low yielding gin
gin vines, originally grown from cuttings off the famous block 20 Chardonnay
at Leeuwin Estate. The clay/loam soils in this vineyard hold moisture very well
and drip irrigation is only used during heat spells to stop vine stress. Fruit for
the 2017 SRS Chardonnay was hand picked and refrigerated overnight.


After overnight cold storage the Chardonnay fruit was whole bunch pressed
into French oak puncheons before undergoing full wild yeast fermentation. To
achieve a portion with high grape solids we rotated the press after filling. The
key to successful wild fermentation is the use of high turbidity juices, minimal
sulphur dioxide, low alcohols and juices with good nutrient content. The 2017
SRS Chardonnay was barrel fermented in 35% new French puncheons and
then aged for 10 months. We stirred the lees and inoculated 20% of barrels for

Tasting Notes

Because the wines were a little lighter than previous years we did a little more
lees stirring and inoculated 20% of the blend for MLF to give a little more
texture and softness to the acid profile of the wine. The 2017 shows good
freshness of fruit together with some savoury notes from the solids and wild
ferment. Classic grapefruit, white peach and dried pear fruits give way to
barrel ferment and sulphide complexities. These sulphides contribute a lovely
savoury oyster shell or saline character, giving the wine greater complexity
and overall purity. This style ultimately complements many modern Australian
food flavours.

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