Barrel-fermented in French oak; the wine launches into a kamikaze attack on the palate, fuelled by Tasmanian acidity. As it ages, other flavors will develop, with white peach and some toasty cashew notes presently lying low will come to the surface.
The 2014 Chardonnay gives a great intensity of ripe peach and pink grapefruit notes with hints of baking bread, butterscotch and cashews. The medium-bodied palate offer great intensity with tons of stone fruit flavors supported by toasty / savory notes and a lively acid backbone, finishing long. (LPB)
(whole-bunch pressed, with no malo and 20 percent new French oak) Light yellow. Incisive Meyer lemon, quince and candied ginger aromas are accented by sexy floral and buttered toast notes. Densely packed but light on its feet, offering refreshingly bitter pear skin and citrus zest flavors and a smoky mineral quality that builds in the glass. Racy and sharply focused; the persistent finish lingers with suave floral character. (JR)
Smoky, fun, very lively ‘pointed’ nose. Lots of crystalline fruit – lime and edgy. Wait a little if you can but this is well sculpted. Light smoky finish. *Good Value*
This Chardonnay captures the cold climate of Tasmania in its brash texture, like a fierce wind off the sea. The potent acidity that will allow this to age stands apart for now, as does the oak influence in the wine. Some wood tannins lend a light mustard-seed bitterness while cool floral notes of jasmine project what may develop as the wine integrates with age.
Broad and spicy, with toasted anise-seed accents to lemon and pear flavors, this has tangy acidity, the spice notes gaining momentum on the finish. Drink now through 2030. (MW, Web Only-2016)
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