It is common (and in some circles fashionable...) to dismiss Unwooded (or unoaked) Chardonnay as a newly-arrived, Johnny-come-lately, simple New World wine, and therefore not take it too seriously. The interesting part is that many who regard it this way will gush over a bottle of Chablis, which is always Chardonnay, and traditionally unoaked. An interesting double standard...
- SA - Other South Australian
- South Australia
87 Points "Nectarine, melon and peach; fruit-driven, and though not especially complex is well balanced." James Halliday Wine Companion 2009, James Halliday (Australia), July 08
Winery Tasting Notes
It’s a riper style than traditional Chablis might be, which lends it an interesting nose with hints of confectionery, as well as ripe apples and hints of tropical melon. Chablis is unlikely to show these fruits unless made in a very warm (i.e. in their terms, good) year, but it is similar to Chablis in that it is fresh, dry and fine; and now developing some complexity from time in bottle. Interestingly, the nose now has hints of hazelnut, which can be mistaken for oak influence – but arise from the careful period of bottle maturation.