Louis Latour Agencies

Recognition for Wakefield Chardonnays

11 April 2013

A few words from Adam Eggins, Chief Winemaker at Wakefield.

We entered this event as to us this is one of the great challenges...win gold medals in France against some of the greatest wines on earth. Biggest challenge Chardonnay, a variety that the Clare Valley has had a difficult history with.

Clare, the home of Australia's finest Riesling, can also make spectacular Chardonnay which is well loved and enjoyed in our domestic market.

We are in the midst of a Chardonnay revolution in Australia moving from big over generous over oaked Chardonnay towards a much more refined position of elegance. Three keys seem to be apparent. New clones have made a huge impact on varietal definition, a move to whole bunch pressing of fruit and of course the beautifully andskillfully manufactured Louis Latour barrels. These are simply the finest barrels we have seen on Chardonnay offering exquisite palate texture and definition.

The Estate Chardonnay was barrel fermented with only 30% remaining in barrel for 9 months.

The St Andrews Chardonnay was fermented and matured in 100% new Louis Latour barrels for only 6 months. Our plan is to manage our barrel stocks so that we have one third new, one third 1 year old and one third 2 year old barrels and then mature them for 14 months, all Louis Latour. This will take some time to achieve.

Its the early days in our Chardonnay journey, we are just starting but this gold medal gives us some belief that we are heading in the right direction.