Scotchmans Hill Chardonnay 2023 | Bellarine Peninsula

Winemaking Notes
Scotchmans Hill was established in 1982 on Mount Bellarine, an extinct volcano that forms the tip of the peninsula, with the land having been named by a group of Scottish immigrants who settled in the area in 1885. This unique volcanic terroir provides exceptional conditions for cool-climate viticulture, and the winemaking approach for the 2023 Chardonnay emphasises natural fermentation and careful lees management to develop complexity and texture. The fruit was whole bunch pressed with free run juice transferred directly to barrel, with light solids intentionally retained in the juice to enhance mouthfeel and aromatic complexity. Wild fermentation then took place over two weeks, allowing indigenous yeasts to develop the wine's complex flavour profile and distinctive character. Following fermentation, the yeast lees were stirred monthly over the next 12 months whilst maturing in barrel, a technique known as bâtonnage that adds creamy texture, nutty complexity, and savoury depth to the wine. Maturation took place in new to four-year-old French barriques for 12 months, providing subtle oak influence that complements the vibrant fruit character with cashew nut notes and gentle structure. This careful combination of wild fermentation, extended lees contact, and judicious oak selection has resulted in a Chardonnay of exceptional complexity and balance.

Vintage Conditions
The 2023 vintage on the Bellarine Peninsula provided excellent conditions for Chardonnay production, with the cool-climate maritime influence and volcanic soils of Mount Bellarine combining to produce fruit of exceptional quality and aromatic complexity. The extinct volcano's unique terroir, with its mineral-rich soils and excellent drainage, enabled the vines to achieve optimal ripeness whilst maintaining the natural acidity and freshness that are hallmarks of premium cool-climate Chardonnay. These conditions allowed the fruit to develop the distinctive nectarine and grapefruit aromas that define this wine, along with the mineral edge that reflects the volcanic origins of the vineyard site. The vintage produced fruit with excellent concentration and balance, providing the perfect foundation for the winemaking techniques of whole bunch pressing, wild fermentation, and extended lees ageing. The resulting wine displays a complex and lively character, with white peach and grapefruit flavours on a fresh palate, developing savoury mid-palate complexity and finishing with beautifully integrated cashew nut oak notes. With cellaring potential of 6-8 years, this wine will continue to develop further complexity and richness, as the fruit, oak, and lees-derived characters integrate and evolve, showcasing the exceptional quality of both the 2023 vintage and the unique Mount Bellarine terroir.