The Chardonnay fruit for the Empress is always hand harvested and whole bunch pressed. The wine is settled overnight before being transferred to a mixture of new (30%) and seasoned (1 year old) French oak barrels for primary ferment using only wild yeasts. Helen's Hill then allow for natural malolactic fermentation to occur in 30% percent of barrels to add textured creaminess and mouthfeel to the wine. Helen's Hill Empress Chardonnay spent a total of 8 month ageing in barrel before bottling.

Moderate rainfall in winter led into above average temperatures and a very successful flowering period of October and November. Generous rainfall throughout spring, along with warm spring temperatures, led to good yields.

Flowering conditions were near perfect and these conditions followed through into fruit set (early January). Warm but not extreme temperatures continued into Summer and this meant an early start to harvest. A dry March, with cool overnight temperatures, kept disease pressure low and allowed grapes to retain excellent natural acidity.

Indicative of the warmer 18 vintage the Empress is truly a richer style Chardonnay. Pillowy, rich fruits of yellow peach and nectarine coat the palate, complemented and enhanced by fine oak structure adding a framework of vanilla essence and fine tannin to the outer edges. This wine displays incredible length and layers upon layer of complex fruit flavour.

 

 

 

6 bottles per pack

Hand-picked, whole-bunch pressed, fermented in French puncheons (30% new), 30% mlf, matured for 8 months. Bright, light straw-green; has all the elegance and length that puts Yarra Valley chardonnay on a par with Margaret River as the best Australian regions for chardonnay. White peach and nashi pear fruit flavours are dominant, the oak subtle, the acidity fresh. 96 points - James Halliday.