At Flametree Wines, their vision is to produce brilliant Australian wines of uncompromising quality and character, this is reflected in the 5 red-star rating they have consistently achieved from James Halliday since 2011. Award winning wine maker, Cliff Royle, selects exceptional quality fruit from throughout the Margaret River wine region, to produce beautifully handcrafted wines with unique flavour, structure and depth.
Flametree SRS Chardonnay 2016
Classic grapefruit, white peach and dried pear fruits give way to barrel ferment and sulphide complexities. These sulphides contribute a lovely savoury oyster shell or saline character, giving the wine greater complexity and overall purity.
After overnight cold storage the Chardonnay fruit was whole bunch pressed into French oak puncheons before undergoing full wild yeast fermentation. To achieve a portion with high grape solids they rotated the press after filling. The key to successful wild fermentation is the use of high turbidity juices, minimal sulphur dioxide, low alcohols and juices with good nutrient content. The SRS Chardonnay was barrel fermented in 35% new French puncheons and then aged for 10 months. They then stirred the lees and inoculated 20% of barrels for MLF.