2024 Méthode Oakre Chardonnay
Welcome to our latest release in the Méthode range. V2024 Méthode Oakre Chardonnay
A trial to explore the influence of different types and ages of oak barrels on the resultant wine. The grapes were harvested and quickly pressed into 3 types of oak for fermentation; One new 300L French Hogshead 300L, one old 500L Puncheon and one 225L barrique previously used for Cabernet Sauvignon. The resultant wine is complex, combining biscuit and melon fruit with a hint of ‘Ochre’ colour and tannin complexity.
A savoury style of Chardonnay combines biscuit and melon fruits, with a subtle oak influence. The palate is complex with the new oak adding toastiness, the old oak extending the mid-palate and the red wine barrel adding a hint of ‘ochre’ colour and tannin complexity.
An overall balanced and elegant wine that is textural and intriguing.
VARIETY: Chardonnay REGION: Limestone Coast
ABSTRACT: An exploration of how different oak formats, ages and previous uses influence Chardonnay. The wine was fermented in three barrels: a new 300L French oak hogshead, an older 500L puncheon and a 225L ex-Cabernet Sauvignon barrique. Each barrel brings something different to the blend. Toast and savoury complexity, creamy fruit weight, and an intriguing ochre hue with subtle tannin structure.
INTRODUCTION: The 2024 vintage was shaped by a warm, dry growing season across the Limestone Coast, resulting in an earlier harvest and naturally lower yields. The dry conditions produced healthy, concentrated fruit with excellent flavour development. Chardonnay retained good freshness while developing generous fruit character, providing an ideal base for this oak experiment.
METHOD: The Chardonnay was harvested and quickly pressed directly into three different barrels: a new 300L French oak hogshead, an older 500L puncheon and a 225L barrique previously used for Cabernet Sauvignon. Each underwent spontaneous fermentation with natural yeast, followed by full malolactic fermentation and 16 months maturation. The barrels were stirred monthly on lees to build texture before being blended, filtered and bottled unfined.
DISCUSSION: Each barrel contributes a distinct element to the finished wine. The new French oak adds toast, spice and savoury biscuit notes, while the older puncheon preserves Chardonnay's fruit expression and builds creaminess through the mid-palate. The ex-Cabernet barrique is the experimental element, contributing a faint ochre colour and subtle phenolic structure from its previous use with red wine. The molecule embossed on the label represents caftaric acid, a naturally occurring phenolic compound associated with colour development, oxidation and texture in white wine. A fitting symbol for an experiment exploring colour and tannin.
CONCLUSION: A savoury and textural Chardonnay combining melon and citrus fruit with biscuit, toast and subtle spice. New French oak provides length and complexity, the older puncheon adds creamy fruit weight, and the ex-Cabernet barrel contributes an intriguing ochre hue and fine tannin structure. The result is a balanced, elegant Chardonnay with a distinctive experimental edge.