I read an article recently by the learned Winsor Dobbin about Chardonnay (link here). It is a very good read. I have to admit to liking those buttery monsters, at the time, but I moved on. As much as the article focuses on a different region to where this Chardonnay was produced, I think it is relevant to most Chardonnays made in Australia at the moment. Approachable wines with the ability to age, nice texture, good fruit intensity, balanced acidity, character and complexity are now more prevalent and, as it turns out, has had a positive impact on Chardonnay sales. I’ll drink Chardonnay to that!
Goodness me. The aromas are divine. Typically stonefruit with a hint of oak and buttered toast but this descriptor does not do it justice. ‘Typically’ seems so wrong here. It’s better than that.
Palate pleasure is palpable thanks to rich and generous flavours. Peaches are present, there’s a lemon/citrusy influence and a smooth creamy textural finish that is persistent and more-ish with the addition of nicely balanced acidity. Actually, the whole wine is beautifully balanced.
This has seen 50% new French oak. Yep, that’s serious stuff and it does show, just, which is fine because this tells me the fruit is bloody good. Actually, it’s like the fruit is holding the oak in its arms cradling it very gently, controlling its influence.
Simply a gorgeous Mudgee Chardonnay. I wonder how many more trophies it’s going to add to the three it’s already picked up.
Region: Mudgee, NSW Price: $40 Source: Sample thanks to Robert Stein Wines and Define Wines