Don't be put off by the reputation that Australia has had in the past for mass-produced, one-dimensional Chardonnay; this really is something else! The grapes for this wine were hand-picked; whole bunches were pressed, a method used for Champagne to produce juice with delicate flavours. No sulphur dioxide is added so extra care is taken to ensure the wine does not have excessive contact with air and indigenous yeasts only are used for fermentation. The wine is matured for six months on its lees (effectively the dead yeasts) which helps the rich flavours develop. Made with loving care by our friends at First Drop.
This is an elegant, cool climate wine full of personality. You would be forgiven for thinking that it hails from Burgundy as it has the complexity and structure that is expected from that region. Yet it manages to be quite light and refreshing at the same time. Its appearance and scent are quite delicate - paler than you might expect with apples, grapefruit, hints of nectarine, white peach and almond on the nose. The texture is very smooth and the wine full of the complexity and flavours of white Burgundy - apples, pears, almond and freshly baked biscuits. This is quite an elegant wine with just the right amount of acidity to make this balanced. Its finish is long and crisp. The wine will match a wide range of foods.
Like many Chardonnays this wine will work well with richer dishes such as foie gras, chicken, ham, pork or veal in creamy sauces, parmesan cheese, mushrooms and truffles. But it is light enough not to overpower lighter dishes such as fish, seafood and chicken
"Colour: Mid straw
Bouquet: Apples and pears, rock melon, smoky oak, cashew, complex
Palate: Tarte aux pommes with hints of almond, biscuit on a tight, textured palate"