Grown on a south facing slope, the fruit is hand picked lightly crushed, and basket pressed. The heaviest solids are briefly settled out by gravity, then the juice transferred to barriques awaiting the start of fermentation. This occurs naturally, when it is ready, and takes as long as it takes.
2019 was a classic Beechworth vintage - not too hot, cold, dry or wet! Relatively on time, all fruit was hand picked, basket pressed and barrel fermented, 50% in 2200L large-format, remnining in small bariwues. The wine was never filtered, saw natural yeast and no malo.
2019 is a nice balance between the 2017 and 2018 wines in weight, aromatics and structure. White fruits, nectarines, new oak I would mention as a background element, not at all excessive, and there is a hint of matchstick, delicious reduction.
You can see a real evolution in style over the last five years, less reliance on new oak, over-ripeness and malo. Resulting in wines that focus on the site rather than the hand of the winemaker. New voices in the region are encouraging of this trend.
Domenica may not be most famous for its chardonnay, but it sure makes a good one. No tricks, little fuss, but excellent flavour and impressive length.
Gary Walsh winefront.com.au
honestly see these wines as real challengers to white burgundy – very similarly styled but generally much more consistently clean, friendly and accessible, by which I mean ready to drink sooner.
Jancis Robinson commenting on Beechworth Chardonnay