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 Hunter Valley French Barrel Chardonnay 2001 - $9.00
“fine stonefruit and creamy oak flavours” A lighter style of Hunter Chardy that offers aromas of nectarine and citrus fruit and lightly nutty, caramelly notes from the 6 months spent in French oak barrels. Its medium weight and soft textured in the mouth with a fine balance of nutty oak, sweet melon fruit and a flinty dry finish. Really fresh for a 4 year old and terrific with poultry or as a great value quaffer. | |
Adelaide Hills PLUS! Chardonnay 2003 - $9.90
grapefruit, nectarine, fine French oak” The PLUS! here refers to the Coonawarra and Clare Valley’s that both contributed about 20% of the fruit for this wine. First class grapes, cool fermentation, a spell in good French oak (Vosges) barrels and time in bottle gives this great complexity. There’s lifted grapefruit, peach skin and nectarine fruit, subtle oak spice, a tangy, long finish and great balance. It’s delicious with most summery foods from fresh shelled prawns to the Christmas turkey and tremendous value. | |
Margaret River 'Light Toast' Chardonnay 2004 - $13.50
“spice, smoke, vanilla, nectarine and citrus”
When making a wine barrel the cooper uses fire to soften and bend the staves. In this case the barrel had a “light toasting” and this manifests itself in the wine as a subtle, smoky, savoury note. It adds complexity to the nectarine, soft pear and vanilla flavours abundant in this elegant, multi layered white wine. It’s a lovely drink, probably at its best with food and suited to richer seafood and poultry dishes.
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McLaren Vale 'Barrel Ferment' Chardonnay 2006 - $14.40
Chardonnay is like a blank canvas where the winemaker can use their palette to paint a myriad of flavours and textures that’ll be expressed on your palate – once you get the stuff into your gob!
This Chardy is a great example, where the winemakers tricks of barrel fermentation, lees stirring and French oak maturation has produced a multi layered wine with flavours of citrus, stonefruit, smoke and vanilla while the mouthfeel is supple and creamy with a long, minerally finish. At its best with food, it’ll make you best roast chook even better. And please, don’t serve it too cold; remember it’s a work of art you’re drinking! | |
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