Ochota Barrels Slint Chardonnay (750ml)
Biodynamic Learn More
After travelling around the world’s best wine (and surf) regions, Taras and Amber Ochota decided they wanted to make premium wine, back home in South Australia. Initially, Grenache from Mclaren Vale and Syrah from Barossa Valley were the main goals, with a focus on small batch, single vineyard wines. Since then, the Ochotas now dabble in several different varietals in interesting, older plots throughout Adelaide Hills.
Throughout their travels of France, smaller, biodynamic producers left a big impression of them, influencing their wine-making- something that can still be seen today; hands-off, minimum-intervention, picking early to maintain natural acidity, ferments using indigenous yeasts, whole-bunch pressing the whites, whole-bunch fermentation and longer maceration for the reds. “A holistic approach from autumn to autumn in the vineyard, with the philosophy of going back to basics to create something delicious and unique with mother nature.” – Taras & Amber Ochota
Taras Ochota died suddenly in 2020. He was a huge talent, a friend to many and will be sorely missed. His wife Amber and the Ochota team are continuing the project.
A thoroughly ‘modern’ Australian Chardonnay, in a cool climate style, which sees only the tiniest amount of new oak. Tangy Granny Smith apples and steely minerality overlaid by a gentle leesy creaminess. The palate is taut and precise with some savoury umami on the finish. Mouthwatering and delicious! This balanced and energetic Chardonnay would pair well with seafood, white meats and dishes with a creamy texture and tangy flavours. Try it with salmon fish cakes, chicken salad, a creamy lemony pasta or a mild buttery curry.
Handpicked in late February, the grapes for this wine come from a steep, high altitude vineyard (550m). This particular block is cool climate, north facing, and the vines are Burgundian clones planted on a rock base of quartz and ironstone. After harvest, the grapes were whole punch pressed with full solids straight to seven seasoned Tronçais barriques and a newish Chassin puncheon. Fermented with indigenous yeast, the wine underwent partial malolactic fermentation as well as weekly batonnage for eight weeks. Gravity racked (no fining) and no additions other than minimal SO2 at bottling.