Campbell Mattinson, The Wine Front "From a high density planting of chardonnay on an exposed cote at Geelong. It’s so settled and so pure. It pleases from the outset and all the way along the line but it really sparks up as it passes through the finish. Grapefruit, white peach, lime spider and a mass of crackly spice notes. It’s not a showy wine, it has no need to be, but it’s not low key either. It’s like old money in that sense; it’s not gaudy but it still tastes rich."
Campbell Mattinson, The Wine Front "It’s a beautiful chardonnay. Tight, controlled, complex and distinctive. Stonefruits bound through lemon curd, meal, oak-spice and mineral. There’s a toastiness too, almost a charred peach character, though the flavours all come so immaculately packaged that trying to separate them is as difficult as it is unnecessary. The quality is high, the length impressive, its every step assured."
97+ Points - Stuart McCloskey “The wine demands some aeration and reveals a crystalline, mineral-driven bouquet with nashi pear, white flowers, oatmeal and a whiff of smoky sulphide. The palate is certainly complex with flavours ranging from stonefruit, lemon peel and touches of anise. Concentrated but at the same time supremely measured and seamless. The palate offers a lovely glossy texture and is incredibly satisfying. Flavours expand from citrus notes, limestone, smoked almond to more oatmeal. Everything is kept in check with a healthy wash of acidity. A wine of immense potential and will only improve with more cellaring (3-8 years). I love this. Served using Zalto Bordeaux glassware”. Our Wine of the Week - 26 April
97 Points - James Halliday "Hand-picked, whole-bunch pressed, cloudy juice wild-fermented in French oak (40% new), matured for 12 months. It's exceptionally fresh and pure, white peach and nectarine at its core. Roasted cashew and citrussy acidity dance around the core, creating a very long and crisp finish."
96 Points - James Halliday "One-third fermented and aged for 10 months in new 500l French puncheons, remaining on lees during maturation. The extra year in bottle has created a wine of spectacular flavours and complexity, green apple and gently spicy oak all dance around the mouth. This will go on its merry way for several few years yet."
98++ Points - Stuart McCloskey “Unfolding in the glass with wonderful aromas of sweet, buttered pastry, citrus oil, vanilla bean, sesame and saline.. The texture is incredible, lavish and coats every facet. The sheer depth for such a young Chardonnay is quite astonishing and will be at its peak in 3-4 years. A characteristic of warm bread with a creamy nuttiness is super-attractive as is the indescribable textural sensation. Satiny smooth certainly describes aspects but the sheer completeness is a tougher task. This is far from blousy – femininity and precision being the optimum characteristics. The acidity is clear and helps balance that textural element. One of the best ‘young’ Aussie Chardonnays I have sampled in a very long time. Almost speechless, therefore I should shut up. Served in Zalto Bordeaux glassware (Do not overchill – circa 11 degrees will be perfect).”
Top Rated Chardonnay at the 2020 Halliday Wine Companion Awards
98 Points - James Halliday "A low yielding crop from the estate's home vineyard was fermented in equal parts new and used barriques, with full mlf, before a further 18 months of ageing in the same vessels, imparting a key lime zing to the aroma and a finely tuned meld of match strike flint. Lemon curd, white peach and grapefruit pulp purr along finely tuned mineral cylinders. This is exceptional, with winemaking a point. A challenge to differentiate between top white Burgundy and the stamp of a regional superstar!"
**Available for delivery End April 2020**
Exclusive to The Vinorium
Jaysen Collins (winemaker) - Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit if spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. So this 2016 vintage dry Wermut is made from permium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.
The organic herbs and spices are infused into the wine base for around two weeks to fully extract aromas and flavours. After removing the botanicals, neutral spirit distilled from premium Barossa grapes is added. The Wermut is aged for six months to mature before bottling without fining an filtration.
Botanicals used: Wormwood, Juniper Berries, Rosehips, Lemon Peel, Lemon Myrtle Leaf, Chamomile Flowers, Dandelion Leaf, Angelica Root, Hibiscus Flowers, Ginger Root, Vanilla Pods, Jasmine Flowers, Hawthorn Berries, Allspice Berries."
97++ Points - Stuart McCloskey “Sourced from the very first planting of Chardonnay in the Adelaide Hills and continues to be revered as one of Australia's greatest Chardonnays. The current bottle price of $115.00 supports its domestic reputation. Struck match fades with a few minutes of aeration to reveal a whole spectrum of aromas ranging from confit lemon, sea spray, freshly squeezed lemon and lime, lots of minerality and a background of beeswax. The palate is flawless, everlasting with the weight and crystalline delineation of a Grand Cru Burgundy. It’s certainly not shy in coming forward but does offer enough restraint not to be too overwhelming. There’s a lovely satin texture with a killer line of acidity running through its core. More savoury than fruity with white toast, cashew and creamy chalkiness / oiliness which coats the palate. Harmonious and the little bottle age has done it wonders. Clearly, we should seriously re-consider our price! Drink now through to 2030. Served with Zalto Bordeaux glassware.”