Coulter Wines C1 Chardonnay Adelaide Hills 2021 in White

Australia
Chardonnay
ABV 12.5
Zalto Denk'Art Bordeaux Glass

Stuart McCloskey “The ’21 has lots to live up to as I loved Chris’s debut 2019 (undoubtedly, one of the wines of the year). The aromatics waft from the glass with candied peel, citrus oil, lime zest, stone fruits and nectarine. Similarly, to the ’19, the alluring scent of jasmine creeps in with more aeration as does fresh pineapple and ginger. The palate is medium-bodied, taut, chiselled with crystal-like definition which kicks in to provide structural finesse along with mouth cleansing acidity. The flavours saturate the palate – flint and chalky characteristics expand. It’s clearly full of life and energy - wonderful length too. This really has that something extra and yet again provides incredible value for money. Hugely attractive now (decant for 30-mins) however, I believe a few years cellaring will take it up a notch or two. Served using Zalto's Burgundy glassware.” Tasted 8th February 2022

Jeni Port, Wine Companion “Hand-picked fruit, full solids, pressed to French oak hogsheads (25% new) for barrel fermentation and 8 months' maturation. A wine still in evolution but with a bright future ahead, the intensity of the high altitude (450m) and cool-climate fruit flavour, taut and firm. Fresh, sherbet-like acidity kick starts the chardonnay off into high-powered lemon zest, lime, grapefruit and mandarin aromas and flavours. Oak remains a background note, a textural ally throughout.”

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Coulter Wines

Coulter Wines are minimal intervention, small batch wines that focus on cleanliness and purity.

Working as a winemaker for a large company for a number of years, Chris Coulter always had a nagging desire to produce his own wine and eventually took the leap and created Coulter Wines. Fruit is sourced from premium growers in the Adelaide Hills, Barossa Valley and Riverland. Fruit is handpicked and crushed on the same day.

You have spent many years working for large winemaking companies including McGuigan and 1847, did this experience help you create a list of ‘must haves’ and ‘never in a million years’ pointers for your own wines?

Chris - Winemaking is all about attention to detail, working for a large company like McGuigan taught me this. This includes thoughtful and careful treatment of your wine even down to minimizing movement and interactions with the wine where possible. The bottom line is look after the product and be fully aware of any consequences of your actions or lack thereof.

Did you always have a little voice in your head urging you to create your own brand and how did you eventually manage to turn that nagging desire into Coulter Wines? Have there been any disasters that you’re able to look back at and laugh about now?

Chris - I have always wanted my own brand. I started with one Tonne of fruit in 2015 and have slowly built that up to the current levels. Benefits include a broader knowledge of the various components within the industry like package design and the legality’s of producing alcohol just to name a few. Touch wood, there have been no disasters as I do my research before tackling any project I am not fluent with &... Read morendash; I imagine this has saved me. I also draw information from various colleges and mentors within the industry.

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