Many Australian Chardonnays do not carry bottle age well, they look excellent for the first few years of life before galloping into middle age.
Sixth vintage of this major refinement of style by Shaw and Smith. M3 Vineyard Chardonnay is a serious attempt to produce a finer style of chardonnay that has the capacity to age in bottle and reflects the cooler growing conditions of the Adelaide Hills.
- SA - Adelaide / Adelaide Hills
- South Australia
The fruit for the 2009 M3 Chardonnay was pre-chilled and pressed cold straight to barrel (French barriques, 20% new) with no settling. It underwent 90% natural ferment and 50% malo-lactic. It seems youthfully mute at the moment with subtle notes of lemon curd, oatmeal, peach blossom, fresh apricot and honey-nut plus a whiff of cedar. Medium-bodied, the palate has a great deal of tension with crisp acid, a satiny texture and a long finish. Give it another 6-12 months in bottle and drink it through 2015. Rating 91+ - Lisa Perrotti-Brown MW, Wine Advocate#192 (DEC/2010)
Even better defined and more focused than the impressive 2008 vintage, the 2009 is more polished and stylish on the nose, showing citrusy fruit with a textured, rich creamy character underscored by a Burgundian-style complexity and subtle nutty oak notes and a savoury, complex finish.Rating 92 - The Wine Gang Newsletter (OCT/2010)
Rating 96 - Weekend Australian (13/Nov/2010)
Winery Tasting Notes
Paler than normal Chardonnay.
M3 is at the forefront of the on-going refinement and evolution of Australian Chardonnay. We aim for elegance, restraint and the capacity to age in bottle and reflects the cooler growing conditions of the Adelaide Hills. M3 Chardonnay has distinct savoury character – slightly austere, restrained fruit and great palate length.
Now until 2013.
Sourced primarily from the Shaw + Smith M3 Vineyard at Woodside which was planted in 1995 and takes its name from owners Martin Shaw, Michael and Matthew Hill Smith.
Whole bunches chilled overnight prior to pressing. Barrel fermentation in new, one and two year old French barriques. A percentage of wild yeast fermentation was used plus partial malolactic fermentation for complexity and mouth-feel. Matured for 10 months in barrique, lees stirred weekly to build complexity. Special care is taken not to over oak the wine, maintaining fruit integrity.