A pale and limpid straw in appearance. Delicate floral aromas of honeysuckle, orange blossom and jasmine, embellished with pear essence, nutmeal and lemon curd provide an enticing entrée to the palate. Flavours of stone fruit, melon and fig meld with nutmeal and caramel in a silky and seamless manner. The fine, mineral acidity and oak tension give restraint, texture and length to the palate.
A wine of fine structure, silky elegance and restrained purity and power of fruit
Drink for the next 6 to 8 years.
Gold - Drinks Business Global Chardonnay Challenge 2017
Top Gold - Rutherglen Wine Show 2017
Trophy - Best Wine of Show - Australian Cool Climate Wine Show 2017
Best White Wine of Show - Australian Cool Climate Wine Show 2017
Best Chardonnay of Show - Australian Cool Climate Wine Show 2017
Gold Medal - Perth Royal Wine Show 2017
Gold Medal - Sydney Royal Wine Show 2017
Gold Medal - Melbourne Royal Wine Show 2017
Silver Award - Chardonnay du Monde 2017 France
Gold Medal - Sydney Royal Show 2016
Double Gold Medal - Chine Wine & Spirits Awards 2016
Gold Medal - Australian Cool Climate Wine Show (AUS) 2015
Sutherland Smith Trophy - Best Australian Dry White Table Wine
Seguin Moreau Special Award – Best Australian Dry White Table Wine of the Show
Best Australian Dry White Table Wine – Chardonnay
Gold Medal - Rutherglen Wine Show 2015
Gold Medal - The Drinks Business
Silver Medal - Hong Kong International Wine & Spirit Competition
Bronze Medal - Australian Cool Climate Wine Show
Silver Medal - International Wine & Spirits Competition
Silver Medal - Royal Adelaide Wine Show
Silver Medal - Decanter Asia Wine Awards
Blue-Gold/Top 100 - Sydney International Wine Challenge
Silver Medal - International Wine Challenge
Bronze Medal - Decanter World Wine Awards
Bronze Medal - Qantas Mount Barker Wine Show
Gold Medal - Qantas Mount Barker Wine Show
Silver Medal - Rutherglen Wine Show
Bronze Medal - Perth Royal Wine Show
Vintage at Burch Family Wines is a protracted event which commences each February and concludes in April. It is a time of frenetic activity, excitement and lots of weather watching. In all cropping pursuits, the weather over the ripening period comes under increased scrutiny the closer one gets to harvest. During this annual progression of the seasons, the quality and style of each vintage evolves.
The 2016 vintage in the Great Southern commenced on 6th February and concluded on 10th April. In this cool continental climate, the winter of 2015 was mild with sufficient rains to replenish catchments. The spring, less blustery than preceding years gave way to a hot start to summer.
When verasion began, in mid-January, the native marri blossom was curiously absent. The “bird pressure” as we call it, can have a significant impact on quality, quantity and stress levels. As summer passed into autumn, the more southerly of the sub regions, Mount Barker and Porongurup spent the vintage period in and out of humid on- shore streams with rainfall to April, twice the average.
In review, the quality of the 2016 vintage ranges from good to great across all varieties, thanks to the diligent efforts of our vineyard team to select only the best grapes under challenging circumstances. It is a vintage like 2016 that tests our collective expertise to create good outcomes. Under such pressure, the necessary changes to picking criteria can yield unexpected, positive results and the opportunity to acquire new knowledge from the experience.
The Marchand & Burch Chardonnay is sourced from two vineyards, one in the Porongurup and one in Mount Barker. The Porongurup region takes its name from the ancient, granitic bolder-like landform that dominates the landscape. Our vineyard sits at an elevation of 333m on the warm north-facing shoulder of this volcanic outcrop. Planted to the gin gin clone, yields are typically low, berry size irregular and flavours, sweet and intense.
Located on the eastern or Porongurup boundary of the Mt Barker sub-region, the Mount Barrow vineyard is dedicated to growing Pinot Noir and Chardonnay for still and sparkling wine. The unique attributes of this site include an elevation of 380M and a panorama of vineyard aspects from north to south facing. Planted to clone 95 and 96, the C block sits on a south east facing slope.
The vine density at each site is 2,222 vines per hectare and the canopy a single cordon with vertical positioning of shoots.
Fruit and Juice Handling
Each batch is handpicked between 12⁰ to 12.5⁰ Be. The individual parcels of grapes are cooled, hand sorted then whole bunch pressed to extract only the finest free run juice.
Fermentation & Maturation
After minimal settling, the juices are allowed to ferment naturally in French oak, of which 40% is new and composed of barriques, hogsheads and puncheons. Fermentation temperature is between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 9 months and a portion of each batch undergoes malolactic conversion.
The wine was blended to tank and received minimal fining and filtration prior to bottling in November 2016.
Harvest dates: 3rd March (Porongurup) & 6th March (Mount Barrow) 2016.
Acidity 7 g/lt.
Alcohol 13% v/v
Residual Sugar 1.3g/lt
18.5+ Points Barry Weinman
Fine Wine Club 2017
95 Points - Gary Walsh
The Wine Front 2017
96 Points Ray Jordan
The West Australian
Gourmet Traveller Wine
96 Points - Outstanding James Halliday
2018 Halliday Wine Companion