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Sensational quality wine from the Orange, NSW wine growing region.
2022 Schubert (12 bottle case) NEW RELEASE
2022 Schubert (12 bottle case) NEW RELEASE
Crisp green-gold in colour with an enticing bouquet of peach flower and gentle oak-infused citrus, this wine’s complex, mealy texture has been enhanced through gentle fermentation and maturation in fine quality 100% new French oak hogsheads. The brightly balanced, satisfying mouth-feel remains an emblematic element of the delicate power of this unique Bloodwood style. Medium term cellaring will only reward your patience.
Al/Vol 13.0%
Vineyard
The Bloodwood Schubert vineyard is to the east of the cellar door on a gentle undulating north-east slope of volcanoclastic loam interspersed with mass flow rounded cobbles of crystalline andesitic lava scattered through a quite a friable red clay base. The vines are of the FVI10V5 clone, planted in rows running north/south and trellised to a Scott-Henry trellis system opened to the protected west. The vines are mostly spur pruned to around 50,000 buds per hectare and with each vine occupying 4.5 square meters of the vineyard, yields are no more than moderate in most years.
Vintage Conditions
The Weather At Bloodwood is always the same; It's Different!
Vintage 2022 reminded us of those we used to experience in the mid-eighties and early nineties. It was very cool and late by this centuries standards beginning with Chardonnay on the 16th March and ending with just ripe Shiraz in late April. Yields were moderate because we pruned for tough ripening conditions and although the acid and pH levels were on the bright side, fruit flavours were lovely. Given the tough conditions, (733 mm during the October to April growing season) it was vital that fungicide programmes were consistently protective to ensure good clean fruit at vintage. Luckily, we had a run of dry and warm days from 4th of February to the 25th of March only interrupted by a moderate fall in early March which dragged the vintage home in good clean shape here at Bloodwood.
Winemaking
The hand-picked fruit was immediately whole-bunch pressed through our air-bag press to 1.1 atmospheres with the super low phenolic juice transferred to an insulated tank for overnight settling and subsequent racking. Some fine settlings were allowed to pass into the racking tank where, under gentle warmth, the juice commenced fermentation. After a Brix or so was converted by natural yeasts, the freshly moving juice was transferred to a mixture of 100% new Saury 3 year Immersion Bent French oak and ANA Selection Venus ML hogsheads and held in a warming room throughout primary fermentation. This is critical at Bloodwood as the autumn nights can be quite chilly and our indigenous yeasts, like us, seem to need some cosseting. Usually, ferment is conducted around 17 C to natural dryness over 25 days or so. Immediately all activity ceases, the wine is sulfured, lees-stirred, topped up and relocated to our cool (13C) maturation cellar for aging. The fine lees are kept in contact with the wine through weekly topping and stirring, and after up to fourteen months, the wine is bench trialled, cold stabilized to -5C for 7 days, protein stability confirmed and sterile filtered into bottle. Schubert is all about fruit and place and as long term devotees would appreciate, Bloodwood can be quite a deliciously fruity place.
Wine Analysis
pH 3.10
Acidity 8.1 g/l
Alc/Vol 13.0%
“This Chardonnay stands tall amongst its peers. It’s a textural explosion of Meyer lemon skin, white
nectarine and yellow plum. The palate coils with a python-like vice, electrifying with its perky acidity. A
journey through roasted Marcona almonds, creamy vanilla bean custard and honey biscuits follows. A
wine that goes from strength to strength, lingering in your memory.
96 points.
Drink 2022-2032”
“Among the finest iterations of this consistently excellent wine in recent memory. A cool attenuated year, befitting. Classy oak emits nougat, cedar, vanilla pod and toasted nuts. Wild-yeast-inflected dashi, too. A stream of stone fruits too, flecked with citrus accents, flows long. Quinine bitterness marks the finish.
Shins and elbows in its nacency, this will age beautifully.
95 points Drink 2022-2030.”
“1999 Schubert
It was magnificent, smooth as silk with a gorgeous note of fruit on the back palate. The cork broke but cannot get everything after a 23 year wait, but itr vwas worth it.”
“2013 Schubert
Length, interest and texture. Compelling Chardonnay. Chalk, lactose, lemon curd and stone fruit, with a velvety flex to the finish. Spicy/creamy oak keeps the silk flowing. Screwcap.
Rating 95 points To 2020 CM
2011 Schubert
Whole bunch pressed and fermented in 100% new French oak puncheons. The quality of the estate-grown grapes has responded with alacrity, providing a very complex, slightly savoury, and very long palate. In radically different style to the ‘12 varietal, but of similar quality. Chardonnay.
Rating 95 points
2010 Schubert
”A typically savoury example from this producer, with inspiration coming from the old world; savoury fennel, lemon pith and a little grapefruit are on display; the palate is generous and fine boned, with a long blanched almond finish, and lingering fine acidity.” BE
Rating: 94 points
2009 Schubert
“Bright quatrz-green; the fragrant, flowery citrus and apple blossom bouquet leads into a beautifully balanced and finely structured palate, its array of stone fruit and citrus flavours restrained in the best possible way. A chardonnay not wishing to flaunt its wares.”
Rating: 94 points.”
“2009 Schubert
“Rich and complex, with ripe yellow peach and savoury oak on the nose. The palate is full bodied, with a suggestion of sweetness to start, and is overall soft and round in the mouth. ..a lively citrus aroma and nice, juicy mid-palate. It’s vibrant, with a lingering finish.””