Chestnut Hill Sauvignon Blanc 2013
Brunswick Wine Shop | 16 Sparta Place Brunswick

Chestnut Hill Sauvignon Blanc 2013

Regular price $26.00

Outside the dress circle of the Yarra Valley, away from the tourist busses and media coverage, there is West Gippsland in the Cardinia Ranges. About an hours drive from Melbourne, Just outside Pakenham on Mount Burnett, is Chestnut Hill, established by grower producers Charlie and Ivka Javor.

On a steeply sloping, north-east facing, site made up of grey clay-loam soils, the vineyard is at about 300m altitude. Views of Western Port Bay and Hastings are to the south. The vineyards aspect and altitude allow for longer ripening periods which increase complexity in the fruit. They pick fruit weeks after most Yarra Valley producers, so it's a very cool site.

If you visit the cellar door in autumn, you will be greeted by the smell of chestnuts roasting; the ideal match for their crisp, zesty, Sauvignon Blanc. Rare apple and plum trees grow on the property too. There is also a plantation of oak, hazelnut and ilex saplings whose roots have been inoculated with black truffle spores -- perfect in a risotto with their Nebbiolo.

The vineyard was planted in 1985 to an acre of Chardonnay and Shiraz. In 1994 more Chardonnay was planted along with Sauvignon Blanc and Pinot Noir.

Grape yields are low. The sauvignon blanc is fermented in stainless steel and then left on its lees in older, neutral, oak barrels. Oak is Sirugue from Nuits-Saint-Georges in Burgundy.The barrels are imported and distributed in Australia by Rick Kinzbrunner of Giaconda and Doug Neal of Paradise IV. 

“I first became aware of Sirugue barrels in 1982 while working at Simi Winery in Sanoma County California. At this time I had already established my vineyard in Beechworth with Cabernet, Chardonnay and a small amount of Pinot Noir. Thinking ahead a few years, I realized I was going to need a fairly universal barrel, but one that was especially good with Chardonnay which was my main focus. After tasting through the many types of barrel at Simi, I came to the conclusion that I preferred Sirugue because it gave the overall flavour profiles and integration I was looking for”. Rick Kinzbrunner,

Charlie and Ivka describe the wine as,"white gold with green flashes; gooseberry, grass, wild fennel and tropical melon aromatics lead to lime, lemon, a touch more grass, spice and cleansing acidity. A full creamy palate with intensity and length."

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