This Chardonnay wine from South Australia was fermented with a combination of natural and inoculated yeast to impart more textures, secondary characters and complexity to the fruit’s primary characters.
It was also matured in French oak wine barrels for 8 months.
This Aussie Chardonnay comes in a bright lemon-yellow color, of medium intensity but with gold hues deepening its appearance. Bright and shiny!
The nose is also pretty intense, filled with plenty of oaky and sour dough notes. It smells leesy and spicy, brioche, and clove and nutmeg seem coated and sweetened by vanilla aromas. Hints of lemon marmalade keep the aromatic profile relatively fresh and light-feeling, fruity too. Not a heavy-scented Chardonnay.
A soft and balanced palate with good crisp acidity and round body makes the wine run seamlessly through the tasting, and the sipping experience. It’s fresh with a relatively mineral acidity, and the wealth of lemony sour-dough flavors provide both a sense of freshness and plenty of intensity and length.
Suave vanilla and white chocolate notes to the finish, with a long spicy after taste of white pepper and nutmeg.
A pretty delicious Chardonnay, in an intermediary style between the oaky style, which it is to a certain extent, and the fresh and zesty one. It holds both in it, harmonized with a balance that it its main outstanding feature.
Spicy, oaky, briochy, and citrusy altogether, it is dense, smooth and concentrated, as well as particularly long. Fruit notes and sour dough savoriness, with delicate bitterness also, make for a never-boring and particularly balanced feel.