Bicknell FC ‘Applecross’
Chardonnay 2017
Yarra Valley, Victoria

$50.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: White: Full, flinty and full of minerality

Producer: Bicknell FC

Region: Yarra Valley, Victoria

Grape: Chardonnay

Vintage: 2017

Soil: Red volcanic soil

Farming: Sustainable

Oak: Old oak

Alcohol: 12.7%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 14 – 16°C

The Wine: Back to a more normal vintage after the warmer, early 2016 vintage. With an almost identical crop load of 3.7 t/Ha, harvest took place 20 days later than in 2016 on March 19th. Analysis at harvest was 11.9° baume, 3.23 pH and 7.0 g/L of acid. Almost ideal numbers. After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons (3-6yrs old) for fermentation. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, where it remained with monthly toppings until January 2018, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine.

Beautiful example of modern Australian Chardonnay. The nose is layered with complexity from fresh citrus fruits, flint, nut and spice. The palate is all about a vibrant line of acidity and the fruit that falls of it. Beautiful length. Special wine.

Sebastian Crowther MS

Producer Profile

Bicknell FC 'Applecross'

David Bicknell needs little introduction in Australian wine circles having worked for many years at de Bortoli and now at
Oakridge where he was recently names Gourmet Traveller WINE Magazine, Winemaker of the Year.
Bicknell FC is a family winemaking project of Dave Bicknell and Nicky Harris. The project started as random wines from
interesting sites, but as they have moved through the years, getting their eye in so to speak, they have settled into the good
fortune of leasing one of those interesting sites: Val Stewart’s close planted vineyard. The current releases are the 2016
wines; these are all from Val Stewart’s vineyard at the top of the hill in Gladysdale. There is 1.0 Ha of chardonnay and 1.5 Ha
of pinot noir. It was planted in 1988 with 3,660 plants/Ha, and sits between 332-363m ASL, in red volcanic soil.

Description

Review

Style: White: Full, flinty and full of minerality

Producer: Bicknell FC

Region: Yarra Valley, Victoria

Grape: Chardonnay

Vintage: 2017

Soil: Red volcanic soil

Farming: Sustainable

Oak: Old oak

Alcohol: 12.7%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 14 – 16°C

The Wine: Back to a more normal vintage after the warmer, early 2016 vintage. With an almost identical crop load of 3.7 t/Ha, harvest took place 20 days later than in 2016 on March 19th. Analysis at harvest was 11.9° baume, 3.23 pH and 7.0 g/L of acid. Almost ideal numbers. After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons (3-6yrs old) for fermentation. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, where it remained with monthly toppings until January 2018, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine.

Beautiful example of modern Australian Chardonnay. The nose is layered with complexity from fresh citrus fruits, flint, nut and spice. The palate is all about a vibrant line of acidity and the fruit that falls of it. Beautiful length. Special wine.

Sebastian Crowther MS