VINTAGE CONDITIONS
The 2024 vintage was one of the earliest we’ve experienced at Delamere. Being a particularly cold site, perfect for sparkling but more challenging for the still wines, this is always a welcome advantage. Temperatures in the spring prior were above average in the north of the state and rainfall was low. This trend continued through summer, with rain periods keeping the canopy growth rolling along well. Whilst it was a very dry year on average for Tasmania, Pipers River continued to receive moderate falls throughout the ripening season. The fruit composition at harvest was surprising given the warmer season, with excellent natural acid retention despite the warmer conditions. Sold crop levels across the estate, from near-perfect conditions during flowering, were a welcome bonus after several very low cropping years. The resulting wines have generous bright flavours’, framed beautifully by zesty natural acidity.
WINEMAKING
Every very 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. The 2024 is almost exclusively (96%) crafted from the oldest chardonnay block, the 1982 planting of penfolds clone. Carefully hand harvested in the cool of the morning, the fruit is pressed directly into Burgundian coopered French oak, 30% new, and allowed to commence natural fermentation. Full malolactic fermentation and 9 months in oak with intermittent lees stirring were integral to the creation of this wine.
TASTING NOTES
Lifted and fragrant aromas of white nectarine with hints of quince and lemon zest with deeper notes of nutmeg spice. The palate of this wine opens with a burst of zesty flavour perfectly framed by an elegant creamy mouthfeel. Layer upon layer of flavour delights the palate, with a long finish of lemon curd and subtle sweet spice. A stunning example of cool climate, Tasmanian and (above all) Delamere Chardonnay.
Food matches
Roast chicken with truffle butter, wild mushroom risotto with shaved pecorino, rabbit ravioli, leek and potato veloute.