It's called a Virgin Chardonnay because it is untouched by any oak influence. The only wood that had anything to do with this wine was the trunks of the vines on which the grapes grew. This wine was fermented in stainless steel tanks. The result is a fresh, elegant wine, with great depth of rich ripe fruit, redolent of stonefruit, peaches and lychees. There is an underlying richness provided by the time spent on lees, combined with subtle complexity of the malolactic ferment component. The finish is soft yet crisp, with a hint of fruit sweetness balanced with an approachable acid level to leave a long, savory, flavorsome finish.
"This rich, creamy style offers generous pineapple, peach and tangy grapefruit flavors, dressed with distinct leesy notes, all lasting impressively on the polished finish. Drink now through 2009." -Wine Spectator
Trevor Jones Winery
Trevor Jones began his winemaking career in 1977 at Bernkastel Wines, with Rob O'Callaghan of Rockford Winery Basket Press Shiraz fame, and worked through two vintages, before accepting a position as assistant winemaker at Karrawirra Wines in 1979. In 1982, Trevor was appointed winemaker and remained in that position until 1986. During Trevor's time at Karrawirra, he also made wines for Kellermeister Wines and eventually became full time winemaker there. Additionally, Trevor has worked as a consultant winemaker for Anglesey Wines, St. Hallett Wines and Glenara Wines.
Trevor Jones received the distinction of being awarded two perfect 100 point scores (never before awarded) for the Old Barossa Tokay and the Barossa Liqueur Shiraz Tawny from Robert Parker Jr. of The Wine Advocate in February 2000.
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With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales
- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.