The French oak influence gives this Chardonnay the trademark vanilla character on nose and palate. Malolactic fermentation and extended lees stirring add an extra dimension to the natural flavours grown in this premium quality vineyard. The cool ripening conditions of 2014 give an extra lift of citrus zest on the finish.
- SA - McLaren Vale
- South Australia
Winery Tasting Notes
The appearance is bright and fresh with a medium straw colour and hints of vivid lemon yellow.
The initial bouquet displays stone fruit characters of peach and nectarine fruitiness, while the background shows more savoury notes of citrus marmalade and creamy lanolin.
On the entry, the flavour is predominantly peaches and vanilla cream with a twist of lemon butter. Towards the middle palate, it builds intensity and body showing butterscotch and yeasty bread complexity. The tannin and acid combination give a firm palate structure that finishes clean and dry. The dry whites of vintage 2014 are just starting to show an extra degree of refinement compared to 2013.
This Chardonnay has wide food friendly appeal. During the cooler months, I like to serve it not too cold at around 12 degrees (about 30 minutes in the fridge from the cellar). It's great with veal scaloppini or pasta dishes with a cheesy carbonara sauce. As we move into spring and summer serve it slightly colder which brings the citrus character to the fore where it's great with beer battered fish and toasted ham and cheese croque monsieur.
Cellaring Chardonnay is a personal choice. On release, this wine has had 18 months cellar maturation and is nicely balanced and complete. If you enjoy the more complex honey and butterscotch flavours from bottle maturation, this wine will age nicely for the next 4 - 5 years under the right cellaring conditions. Low humidity and consistent temperature around 16 - 18 degress are ideal.