Fowles are a motley crew of raconteurs and entrepreneurs, auctioneers, law men, farmers, hunters and wine makers. From the frontier land, their forefathers (and mothers) founded what is now Bendigo Bank. Since then, they've gone wild, settling into a life on the land.
Vigneron, hunter and farmer, Matt Fowles raises the bar, swapping the vitriol of the courtroom for the vineyards of the Strathbogie Ranges. Matt leads a team of characters making wine with character.
Since the gold rush in the 1800's to the first blush of spring every year since, our team of passionate producers continue to break ground. From family to friends, it's the hardworking team behind the scenery that pour everything into making Fowles Wine one of Australia's finest cool climate wine producers and one of Victoria's most welcoming farm, food and wine experiences.
Matt Fowles, a former lawyer who swapped the vitriol for the vineyard, is an avid food and wine man. While his chief responsibility is the business of wine, he spends much of his time feeding his connection to the Strathbogie Ranges. Whether that is time in the vineyard, playing with wine or hunting for his table, he truly understands this land. Matt is also the man behind the innovative Ladies who Shoot their Lunch wine, the world's first wine to be blended to complement wild game meat. In 2007, Matt was selected as part of the 'Future Leaders' program aimed at fostering the next generation of wine industry leaders. The program is run by peak industry bodies; the Winemakers' Federation of Australia and Wine Australia. Matt now sits with the Winemakers' Federation of Australia.
The fruit for this wine was sourced from the Upton Run vineyards, in the Strathbogie Ranges. The fruit for this wine was picked over a fortnight in 2016, from the end of February through to the first week of March. The grapes were harvested during the cool of night to ensure that the fruit temperature was low to preserve primary fruit flavours.
The wine was fermented between 13-16 degrees. The majority of this wine was fermented in stainless steel tanks to preserve primary fruit flavours with the remaining wine barrel fermented to impart layers and texture. We used a number of different yeast strains for this wine, then blended which helps build complexity. A component of this wine was fermented and matured for four months in old French oak with lees stirring. Lees stirring is a process where the lees (residual yeast particles) rest in the barrel.
With a dash of Arneis, this Chardonnay is pale gold in colour. Aromas of nectarine peach and tropical fruits mingle with subtle oak on the nose. The palate has tropical fruit acidity and a fresh slightly chalky texture.
Served perfectly with wild, sourced pheasant.