d'Arenberg Lucky Lizard Chardonnay 2007
Chardonnay from South Australia, Australia
The aroma is very complex and tight. It is dominated by smoky oak and lees fermentation notes with fruit characters suggesting ripe red apples, grapefruit and cold river pebble mineral notes. The flavors are from the cool-climate spectrum dominated with ripe citrus and minerals mixes with nectarines, green melon rind, roasted pistachios and flower stems.
Background:During the summer, Bearded Dragon Lizards sun themselves in the vineyards and find their way into a load of grapes destined for the winery. Lucky for the lizards, d'Arenberg uses a very gentle Demoisy crusher which allows the lizards to pass through the ordeal unharmed and they are returned back to the bushland next to the winery.
Wine EnthusiastD’Arenberg is better known for its red wines, but this promising effort from the Adelaide Hills is one to watch. Vanilla and custardy notes mark the nose, while the flavors turn toasty and cereal-like, backed by plenty of mixed citrus fruit. It’s not overly rich or ripe, but has long, mouthwatering finish.
The Wine AdvocateThe 2007 The Lucky Lizard Chardonnay was barrel-fermented and aged for eight months in French oak, 35% new. It is light straw-colored with a nose redolent of baked Granny Smith apples. Creamy and layered on the palate, it has excellent depth and concentration and should drink well over the next two years.
Australian Wine CompanionTangy grapefruit dominant, plus some stone fruit; subtle oak; has good length and thrust.
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One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character. View all d'Arenberg WinesLike 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.
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Alcohol By Volume GuideMost 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.
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