As Yarra Valley vignerons and lovers of the modern, clean crisp style that our region allows Helen's Hill to produce the Empress comes as a change of tune back to an older style.

Sourced from a small selection of rows within a larger block of P58 clone Chardonnay, this wine is a throwback to the days of opulent, rich Chardonnay's. The fruit produced from this patch year on year was throwing out the balance of their other Chardonnays with its power and fruit intensity. So much so, Helen's Hill decided to separate the parcel and give it the 'Royal Treatment'.

The result is a Chardonnay of pure opulence. A wine for lovers of the classical style Chardonnay made properly.

Tasting Notes:

Indicative of the warmer 18 vintage the Empress is truly an richer style Chardonnay.

Pillowy, rich fruits of yellow peach and nectarice 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 lengh and layers upon layer of complex fruit flavour.

Winemaking:

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.

Vintage Report:

Moderate rainfall in winter led into above average temperatures and a very successful flowering period of October and November.

Generous rainfall throughoutspring, along with warm spring temperatures, led togood 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 toarvest.

A dry March, with cool overnight temperatures, kept disease pressure low and allowed grapes to retain excellent natural acidity.