Aylesbury Estate The Pater Series Chardonnay 2022

Stuart McCloskey "It’s hard to know where to begin as every facet of my senses receives a tsunami of flavour, fragrance and texture. With a little aeration - the bouquet unfolds to a wonderous medley of lemon meringue pie, spritzy lemon zest, freshly grated ginger, lemongrass, poached pears, nectarine along with caramelised pineapple. As per my previous note - The magic happens on the palate as the weight and glossy texture amaze. Surely one of Australia’s most flamboyant examples of Chardonnay. The flavours roll out at the pace of pouring oil. This is viscous, unctuous and sticks its finger-up to the modern style of WA winemaking. This is rare in the fact it has been crafted with unconditional satisfaction in mind (rather than the taut, fashionable nonsense we often see), which I applaud. There’s acidity – in fact, a prominent vein that runs through the centre of the wine. This is not clumsy nor cloying. It’s ripe but not sweet. This takes power and texture to the next level and will provide a fabulous time for those looking for a white wine that packs a punch. The sweet-spicy seasoning (including clove and anise) adds to the complexity – the flavours go on for minutes… It’s difficult to put the glass down as there’s so much going on. My olfactory sense are bombarded and my fingers cannot type quick enough. Unquestionably, and I doff my cap, to one of Australia’s most unique Chardonnays. Certainly powerful, but not over the top – Eileen Hardy Chardonnay after a month in the gym. Serve with a whole side of wild sea trout cured with fennel and Pernod. Zalto Burgundy glassware being another great partner… Drink now to 2030+." Tasted 20 November 2024

Stuart McCloskey “Such a wonderful wine. A quick sniff followed by a sip, and you feel the undeniable quality. As per the previous release - the bouquet takes a little coaxing (I suggest a quick decant and do not overchill). With aeration, the bouquet develops to a wonderous melange of lemon meringue pie, spritzy lemon zest, freshly grated ginger, lemongrass, orange oil, custard and poached pears.  The magic happens on the palate as the weight and glossy texture amaze. Oily viscosity punctuated by ineffable weightlessness – mindboggling stuff.  Acidity strikes through the centre of the wine like a bolt of lightning. There’s a voluminous sense on the palate, yet in a laid-back style. Brilliant! Nothing forced is nothing gained. This is the difference between using farmed rather than wild fish… Yes, it costs more to be wild and natural. Yes, it costs more to select by hand however, the end result is one of pure beauty. The flavours and texture speak naturally – fleshier, solid and ooze with splendour. Serve with a whole side of wild sea trout cured with fennel and Pernod. Zalto Burgundy glassware being another great partner… Drink now to 2030+."