David Finlayson needs no introduction, when it comes to Chardonnay. How can we forget his incredible success with this grape when he was at Glen Carlou! This is without question David’s favorite white grape to work with. Vintage conditions in 2021 were perfect. A long cool ripening period produced complex fruit and the dry growing season added depth and richness due to low yields and concentrated , small berries. This is David’s 14th vintage of Chardonnay on his Edgebaston vineyards.  The wine is made from 5 different vineyards including coastal, mountain and valley floor sites ranging between 4 miles and 20 miles from the cooling False Bay breezes coming off the Atlantic Ocean. As with previous vintages, the wine shows an elegant minerality with lime-citrus, sourdough and cinnamon flavors. The mineral note helps keep a wonderful grip on the palate, showing good aging potential. There are some distinct similarities to the flavors found in cooler Burgundian sites – perhaps most similar to a fine Meursault. The focus here is to make elegant wines that work with food.

2021 was a cool, dry vintage resulting in low yields. All fruit was hand-picked from 5 blocks planted with French CY95 and California CY 8 and CY 9 clones. Vine age ranges from 20 -30 years and planting density is around 3000 plants per acre. Grapes are harvested in several stages, to provide layers of complexity and blending components (22 Brix up to 25 Brix). Grapes are whole bunch pressed and then fermented in 300 liter barrels – partial inoculation and some with natural yeasts. 30% of the fruit went through malo. Barrel regimen – (French/Alliers/med toast) 10% new, 35% 2nd fill, 45% 3rd fill, 10% concrete egg. Maturation period – 10 months. Wine was stirred twice during elevage in barrel. Prior to bottling the wine was fined with bentonite and Vegecol, the wine was crossflow filtered and bottled under screwcap to ensure freshness and quality. 15,000 bottles were produced.