I’ve made this wine in the style of the early 1980’s when we were still experimenting with Chardonnay. It’s got plenty of ripe fruit, some winemaking complexity and medium toasted oak. It has generous flavour and texture with a nice clean balance and long buttery finish.
- SA - Barossa
- South Australia
Winery Tasting Notes
The appearance is indicative of this wine’s weight and structure. It has brilliant clarity with a deep straw colour and highlights of lemon yellow.
The bouquet shows ripe stone fruits with a subtle hint of lanolin and vanilla behind the creamy, toasty aroma of shortbread biscuits and yeasty bread dough.
The flavours on the opening palate are surprisingly mature and complex with herbs, lanolin and citrus marmalade combining to produce a dry savoury middle with a full, rounded structure and mouth-feel. The oak maturation gives a smooth rich sensation on the tongue and the finish is long and dry.
I’ve used new oak to add an extra dimension to the flavour which I like to match with quite rich cuisine like Chinese steamed prawn dumplings or thinly sliced abalone or crispy roast pork belly. However it’s equally at home with a simple ham sandwich and it has the backbone to handle a good belt of hot English mustard.
I’ve made Barossa Chardonnay in this style that’s cellared for well over 10 years and still remained vibrant and lively however, there’s no requirement to put it down, the oak is in harmony and the flavours are great for enjoying now.