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The Vintage Journal

"New season Chardonnay, fresh with definite white nectarine flavours and a little
barrel ferment earthy spice. Maturation over autumn and winter has added a subtle
oak depth to the palate that is keenly focused on the fruit first and foremost, with
a decent textural mouthfeel to finish. All good things."

91 points
Tony Love

Springs Road Kangaroo Island

Springs Road KI Chardonnay 2024

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The Chardonnay is fermented in barrel and is a delicious full-bodied (but not buttery) wine showing cashew and white stone fruit on the nose and palate, with a hint of nougat too. A super balanced Chardy with lovely oak, acid, fruit and length.

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Tasting Notes

A medium to full-bodied style, but tight at the same time. A nose of nougat, cashew custard apple and a hint of peach. The nose has lovely spice and flint too. Super fresh and bright with super acidity.

Vintage

Winemaking

Winemaker Notes

We pick the grapes at night and bring them back to our Battle of Bosworth winery in Willunga, McLaren Vale. Grapes are gently pressed off their skins and then pumped into oak barrels (we use mainly hogsheads which are 500 litres). We use about 30% new oak; the rest is older oak. The chardonnay undergoes a full barrel ferment. We stop the wine going through malo (malo = malolactic fermentation, where malic acid is converted to lactic acid leading to a reduction in acidity. We want to keep the lovely crunchy acidity and don't want to soften it. We bottle the Chardonnay after about 6 months in oak.

Reviews & Awards

Awards

THE VINTAGE JOURNAL: 91 Points: "New season Chardonnay, fresh with definite white nectarine flavours and a little barrel ferment earthy spice. Maturation over autumn and winter has added a subtle oak depth to the palate that is keenly focused on the fruit first and foremost, with a decent textural mouthfeel to finish. All good things."

Other Vintages

The Vintage Journal

91 points
Tony Love