Over the next 6-8 years
The Allingham is a selection from the best blocks of Chardonnay that grow on the south facing slopes of our Allingham
vineyard in the Karridale sub region of Margaret River.
It is the inspiration and skill of our winemaking team that draw upon traditional winemaking methods and maturation in
French oak to craft a layered, flavoursome and complex wine from this cool southern site.
“I can’t quite recall, but think this is all Margaret River in 2015. Grapefruit, honey biscuits, fresh mint, almond and spice. It’s tight and citrussy, but also honeyed with nutty oxidative character.
Spiced oak is peppered through stonefruit and grapefruit, and the finish is flinty and precise, with good length. It’s a very appealing glass of wine, for sure. Whether it delivers enough X-factor at the price is in the eye of the beholder.”
Gary Walsh, The Wine Front, Nov 2016
Vineyard: A most critical site selection has been applied before the establishment of our vineyards for the growing of Allingham Chardonnay. Each block contributes a complexity due to its unique mix of the soil, aspect, clone and microclimate. The 2011 wine is a blend of 68% Mt. Barker and 32% Margaret River grapes.
The Allingham vineyard was planted in 2004 with the Gin Gin or Mendoza clone and faces south east. It is a cool site due to this orientation and the strong south easterlies that blow from the southern ocean during the late spring and early summer. Vineyard yields are low with average
expectations of 3 to 5 tonnes per hectare.
Harvest Date: 23 February 2015
Fruit & Juice Handling
All batches are handpicked within the Baume range of 12⁰ to 12.5⁰. The individual parcels are then cooled overnight in vented crates, hand sorted and whole bunch pressed to extract only the finest free run juice.
Fermentation & Maturation
After minimal settling, the juices ferment naturally in a mix of French oak barrels that range in capacity from 225lt to 600lt, 40% is new. Fermentation temperature is controlled between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are then matured on their lees, in barrel for 11 months. During this period of maturation, a portion of the wine undergoes malolactic fermentation.
The wine was blended to tank and received minimal fining and filtration prior to bottling in February 2016.
The gentle fruit notes of honeysuckle, pear drop and lime zest distinguish this wine’s southern Margaret River origin. The supple stone fruits and bright citrus on the palate are delicately integrated with nutmeal, lemon curd, vanillin and meringue after natural fermentation and time in oak. Restraint and length is further enhance by the fine mineral texture and bright acidity. Date written: 16 September 2016 JM
Download Tasting Notes
A wine of great flavours, complexity and style, the 2015 Howard Park Allingham Chardonnay will age gracefully over the next 6 to8 years.
Potato and chorizo omelette.
||Double Gold Medal - 2015 Six Nations Wine Challenge