About this Wine
Typically our Chardonnay is hand picked, whole bunch pressed, barrel fermented utilising indigenous yeasts, some lees stirring and usually undergoes natural malolactic fermentation. Matured on yeast lees for 11 months in new, second and third fill French oak barrels.
About the Winery
"The quality of the wines is consistently exemplary" - James Halliday
Clyde Park Vineyard was established in 1979 by none other than Gary Farr of Bannockburn / By Farr fame. Under the current owners, Sue Dixon and Terry Jongebloed, further plantings since have increased the vineyard to 35 acres, expanding the Chardonnay and adding Pinot Noir, Shiraz, Sauvignon Blanc and Pinot Gris. In all 7 clones of Pinot Noir, 6 clones of Chardonnay, 2 clones of Shiraz and Sauvignon Blanc and a sole clone of Pinot Gris.
Organic Farming: the winery has implemented practices such as applying estate made compost and straw mulching to improve soil organic matter and water retention. Cover crops are used as a green manure to improve soil structure, increase organic matter and provide an environment beneficial to soil microbiology.
The Estate grown compost is derived from farm green waste, kitchen waste, winery waste such as grape skins and stalks. These are supplemented with dry waste such as straw mulch and wood chips to balance out the carbon nitrogen ratios. By recycling the farm waste the winery is also recycling nutrients that would otherwise be lost and retaining them in the natural system.