I had a dream. This dream entailed re-creating my sweet memory of an 80s Chablis with clean, dry, tightly wound and mineral proportions. It’s taken me a while not only to produce a Chardonnay of this ilk, (going against market trends I’ll have you know), but also to refine the style to a modern expression of the “cold chalk soup” I experienced many moons ago.
Fast forward to 2014, and this wine is certainly more modern in its sensibility, with gentle oak influences supplying buttery overtones and exotic fruity expressions of white fruits (peaches and banana) balanced by refreshing and tightly wound mineral acidity. Its flinty, steely edge and chalky mouthfeel do nothing to affect the purity of its fruit in flavour or aroma.
For me, the texture of the wine is the crucial component of a successful Chardonnay – there’s no point trying to break the mould when the original works so well.