Winery & Vintage Info
Hubert de Castella's passion for the Yarra Valley saw him establish St Huberts in 1862. By the late 1800s it had grown to be the largest estate in the area. The wines enjoyed immediate and on-going success at wine shows both domestically and abroad. The onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw the vineyard revert to grazing in the 1920s. It wasn't until the 1960s that the Yarra Valley again rose to prominence as a wine region and St Huberts was once again one of the pioneers.
Around 75% of this Chardonnay is sourced from the Yarra Valley floor. A mix of de-stemmed fruit and whole berry pressing is employed, then high solids juice was fermented in a mixture of new and seasoned French oak. The wine spent its entire oak maturation on yeast lees and was racked just prior to blending. A small portion of the wine went through malolactic fermentation to add texture and palate weight.
Fermented and matured for seven months in 100% French oak barriques, with around 19% new.
Drink now to enjoy vibrant varietal flavours or allow depth and complexity to grow over the next three to five years or so. Winery Notes
