Sentio Aligote 2024
The Wine
Fruit sourced from Darling Estate Vineyard, in the Upper King Valley - one of the few plantings outside of Burgundy! Classic white flowers, green pear and fennel seeds that dwell in a pristine mineral environment. Bright, fresh, and full of vitality!
The Details
Variety - Aligote
Country - Australia
Region - Victoria
Sub Region - King Valley
Extra - Cork
Year - 2024
Volume - 750ml
About the Wine Maker 
Owner and winemaker, Chris Catlow (pictured above) is a Beechworth native who has worked in wine since his teens. And for a region that is dripping in elite wineries, it is no surprise that Catlow was put on a good path from early on. One of those first roles was with Barry Morey at Sorrenberg, who saw enough natural talent and application in Catlow to encourage him to study winemaking. he worked both here and overseas eventually led to the first wine under his Sentio label in 2013. That was while he was still living and working on the Mornington Peninsula, but a move back home followed not long after and the range expanded considerably, with a particular focus on classic and vibrant expressions of chardonnay.
Catlow doubled up at university, studying both viticulture and wine science at La Trobe. Which, according to him, “took me far too long!” While those studies stretched out over a number of years, Catlow worked on the Mornington Peninsula at Paringa Estate, with Sandro Mosele at Kooyong and Port Phillip Estate and also at Portsea Estate. His time with Mosele was particularly influential, not just for developing an enduring fascination with single-site wines, but also for introducing him to Burgundy – Mosele is one of the most avid Burgundy fans you’re likely to find.
That entree into Burgundy opened a new door for Catlow, and it wasn’t long before he headed over for vintage. He has now worked five vintages there, all with ‘Burgundy Gun’ Benjamin Leroux, as well as spending plenty of time in his cellar over the last eight years, which has been hugely influential. “His approach to wine is something I have a huge level of respect for. I’ve never seen someone make wine with so much intuition before him. It’s something I try to incorporate into my own wines,” says Catlow.
In the winery, Catlow’s approach to chardonnay is to work oxidatively, using a basket press and fermenting wild in French oak, solely from a cooper called Chassin, with new oak kept at a low percentage and malolactic religiously blocked.
These are a set of compelling wines and a testament to the quality of the Beechworth / Upper King Valley terroir!
