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There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and John Glaetzer work quietly behind the scenes on a softly spoken brand named Gipsie Jack. An unpretentiously understated label, crafted from the fruit of Langhorne Creek's most splendid vineyards by two of the nation's most accomplished artisans, a stellar range defined by their profound excellence, representing peerless value... Vital vintages from the most precious parcels»

Brookland Valley Reserve Chardonnay CONFIRM VINTAGE

Chardonnay Margaret River Western Australia
Brookland Valley operate outstanding vineyards along the length of Margaret River, from Yallingup in the north to Karridale in the south. The picturesque Brookland Valley property on Margaret River is closely managed through sustainable viticultural practices to thrive with the healthiest vines. A superior single vineyard Chardonnay, barrel fermented and treated to the full luxury of wild yeasts and lees stirring battonage, resplendent with opulent textures, brimming with the inimitable charm of the Australian west.
Available in cartons of six
Case of 6
$389.50
Brookland Valley retain access to the finest fruit, grown to the best sites in five of Margaret River's six sub regions, providing an impressive palette of flavours from which to craft wine. Exclusively hand picked Chardonnay from the estate vineyard at Wilyabrup, fruit is whole bunch pressed to retain freshness and fineness, transferred to an extravagantly high proportion of new French oak barriques for vinification through wild indigenous yeasts, infusing wonderful texture and complexity. Upon completion, batches are treated to full malolactic on gross lees solids for nine months, occasionally lees stirred battonage for lovely creamy textures and extended length to the palate.
Pale straw green hues. Intense aromatics of pink grapefruit, nectarine and stone fruit, cashews and spice. The palate is richly flavoured, flintyness, lemon zest, nougat and grilled nuts, a full Chardonnay of power and concentration. Barrel fermentation has lent creaminess and palate weight to a wine that finishes with extraordinary length of flavour.
Brookland Valley
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