2021 Domenica Chardonnay
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Region: Beechworth, VIC
Viticulture: Conventional
Winemaker: Peter Graham
Established Date: 2012
Grown on a south facing slope, the fruit is hand picked lightly crushed, and basket pressed. The juice is then transferred to barriques awaiting the start of fermentation. This occurs naturally, when it is ready, and takes as long as it takes.
Well balanced fruit will contain everything required to ferment to dryness. New oak is used judiciously. The wine is matured in its original barrel, on yeast lees for around 18 months before blending to tank, where it is naturally fined, then bottled unfiltered under screwcap closure.
Sommelier’s Recommendation This is not your run of the mill Chardonnay. Texture, freshness and vibrancy is the key to this wine. A natural wine in all the senses except it is clean as a whistle. Great fruit converted to great wine with a deft touch of oak for support. A chardonnay that is at the forefront of Australia’s new wave of Chardonnay for the next generation.
Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.
Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University.
Vintage experience at Ramey in Sonoma, California, a joint venture with Michel Chapoutier, and various travels through many European and Australian wine regions ensured the development of a truly international palate.
Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.
Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University.
Vintage experience at Ramey in Sonoma, California, a joint venture with Michel Chapoutier, and various travels through many European and Australian wine regions ensured the development of a truly international palate.
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