97 Points - Stuart McCloskey “Struck match, citrus, lemon and orange peel, flint, wild mint, spice and an unmistakable twang of pink grapefruit unfold from the glass. Like the Cabernet – the balance is exceptional. Crystalline purity is the signature along with a soft, powdery mouth feel. The palate follows a similar line with confit lemon, lemon grass and spice all fabulously infused with floral notes. Finesse more than oomph, nonetheless this is an exquisitely composed Chardonnay. Expressive in a reserved sense and will provide a complete drinking experience in 5-8 years. Gracious, and all the better for it. Do not overchill and ideally decant for 20-30 minutes. Served using Zalto Bordeaux glassware.”
97++ - 98 Points - Stuart McCloskey “Like the ‘South’ the bouquet speaks of its birthplace but with a little more concentration. Lemon oil, lemon thyme, licks of wet stone, sea salt and take a walk past Jasmine to really appreciate the floral aromatics. The palate is a touch waxier in style / weightier and offers more immediate enjoyment. That tell-tale salinity is such an attractive quality and works a treat with the fresh zip of citrus, flint and razor-sharp acidity. Extremely elegant and judged perfectly. This is just a beautiful, crystalline Tassie Chardonnay which will be amazing in five or so years. Served with Zalto Bordeaux glassware. Do not serve from the fridge. 11-13 degrees being the best temperature. Decant for a wee while as this wine needs a little aeration”.
Gary Walsh (The Wine Front) "Australia’s leading authority on Chardonnay north of 2065, Prof. John Humphrey, has been applying firm but fair pressure on me to get these wines reviewed. Let’s see if I get it right. Matchstick, ginger biscuits, lime and white peach, kiss of vanilla oak, and white flowers. It’s cool, refined, distinctly pure and minerally, not a huge amount of flavour, though what’s there is very appealing. Fine flinty texture, oatmeal and slightly toasty savoury things on a long lemon water-coloured finish. Beautiful thing. Diaphanous. High appeal on the glass to glass measure, but also delight in refinement and style."
95 Points - James Halliday "A blend of all three single vineyards comprising 60% Derwent Valley, 30% Tamar Valley and 10% East Coast. A good combo with the same intense precision and length but the flavours seem somewhat bolstered, a sum of its parts perhaps. Lemon drops and zest, lemon saline, aniseed and lovely creamy, ginger fluff flavours across the palate from the lees. The acidity is electric and lights this up."
Gary Walsh (The Wine Front) "A blend of Tamar Valley, East Coast & Derwent Valley fruit. Well, this wine is, including a full laser show. Lemon rind, bread dough, wheatgerm, aniseed, cinnamon and white peach. Intense, precise, so much crunch and energy, chalk dust, green olive and brine, searing long finish. Drink while wearing sunglasses, and little else. That’s how pure and cool it is."
97 Points - James Halliday "A tiny 0.37ha interplanted with Bernard/Dijon and Gin Gin clones on south-facing deep silver grey sands. Wild fermented in new and used oak. Pale straw-green; highly fragrant/perfumed, palate fine and intense; minerally aftertaste. 13% alc, screwcap. Drink to 2030.
1 x Dr Edge Chardonnay Tasmania 2019
1 x Dr Edge Chardonnay East 2019
1 x Dr Edge Chardonnay North 2019
1 x Dr Edge Chardonnay South 2019
View Tasting notes below
95 Points - James Halliday "Poise and power in equal measure. Balanced flavours of white stone fruit sprinkled with lemon zest, ginger and oak spices. Finely tuned across the palate with texture from the lees influence, but still strikingly fine from its acidity."
Gary Walsh (The Wine Front) "A very good Chardonnay out of Butcher’s this year. As fit as a butcher’s dog, you might say. Smooth, composed, light in flavour, cool and savoury, white fruit and citrus flecked with exotic spice and aniseed, quartz-y texture, a little lemon rind in the long fresh finish. Texture is a highlight. So very elegant and adult. So nice."
The 2018 vintage had a slightly warmer than average year, this led to the richness that Butcher’s Hill is known for, however there were no heat spikes through the ripening period that allowed slow and even fruit development. The resulting wine is reminiscent of Grand Cru Chablis with a great deal of energy, tension and vitality. Partial malolactic fermentation (around 50%) allows the wine to combine and create complexity throughout the palate and the use of larger oak barrels (one third new) allows the penetration of ripe stone fruit and floral notes through the grapefruit acidity lingering with a long flinty finish.
98 Points - Stuart McCloskey "The most floral bouquet of the three, with buttered citrus and fresh vanilla seeds drifting from the glass. Still, and not to bore, lemons, minerals and salinity are also present.. The palate offers an intense experience and not necessarily through flavour as the vitality and tension offers a wonderful shrill of excitement. The balance is exquisite and, given its age, it is difficult to pin-down exact flavours save for a little crisp, green apple. So much energy and tightly coiled like a piston waiting to explode. Minerals and citrus contrast with a marine-influenced finish which I love. Truly outstanding and will be hitting its stride in five or so years. Potentially perfect in ten. Served with Zalto Bordeaux glassware. Do not serve from the fridge. 11-13 degrees being the best temperature. Decant for a wee while as this wine needs a little aeration”.
2021 Best Chardonnay Wines - Wine Companion Awards
98 points - James Halliday "Planted on a east-facing terraced hill slope. It's quite certain the wine was barrel-fermented with a percentage of new French oak, but it's been soaked up by the fruit. It's an intricately polished wine, the fruit/oak/acid balance sheer perfection, its longevity impossible to guess."
95 Points - Campbell Mattinson "Fabulous chardonnay. The cup runneth over. Slick, spritely, satiny and sustained. There’s flavour, there’s finesse, there’s a flourish to the finish. Lemon, lime, a sorbet-like aspect, nectarine and white peach, with a classy clip of spicy-sweet cedarwood oak. There’s almost a bacony aspect here, a smoked meat note, rosemary even, though it’s exquisitely pure of fruit. Potential for positive development is huge."
98 Points, Stuart McCloskey - tasting note coming soon.
96 Points - Nick Stock (James Suckling.com) "This has a slightly reductive edge to the nose with sliced-lemon, grilled-almond and peach character. Really fresh and pristine. The palate has a very impressive, concentrated feel with nectarines, peaches and citrus fruit. So pure and long. Drink now. Screw cap."