In the time leading up to the 2018 vintage the vines were slow to wake up. Below average temperatures in July, August and September resulted in a late bud burst leaving us wondering if we were facing a long-drawn-out vintage. Things started to heat up from October. Above average spring and early summer temperatures delivered one of the earliest harvests we have seen at Delamere. These unusual conditions produced solid crop levels with gorgeous flavour intensity, coupled with racy acidity. Flavour ripeness came on quickly, so it was all backs to the grindstone in a race against time as a compressed vintage unfolded before us. We are pleased to say that our hard work and long nights prevailed and we emerged out the other side of vintage spent but fulfilled, delighted with our 2018 wines. We hope you will enjoy drinking them as much as we enjoyed making them.
Every aspect of making this wine seeks to allow our unique vineyard characteristics to shine through, developing a complexity and texture that truly cool climate chardonnay fruit can carry so well. Carefully hand harvested from Delamere's oldest vines in the cool of the morning, the fruit is pressed directly into Burgundian coopered French oak and allowed to undergo natural wild fermentation. Partial malolactic fermentation and 10 months of lees stirring are an integral part of crafting this wine.
Opening with elegant citrus blossom, hints of stone fruit. The key to this wine is its ability to balance the taut acidity, white nectarine and citrus fruits, judicious use of oak and the savoury lees influence to create a complex and interesting wine that will age gracefully over the next 8-10 years.
Roast chicken with truffle butter, wild mushroom risotto with shaved pecorino, rabbit ravioli, leek and potato veloute.