Power without too much weight…the hallmarks of all great Chardonnay. How does this happen? Through intensity of flavors and textures while remaining balanced in all aspects. The Swaby Vineyard in the coolest pocket of the Adelaide Hills, Piccadilly, is a site that always produces powerful and deeply textured Chardonnay. It is truly up to the winemaker to ensure acidity and balance shows up at the table.
The 2012 Swaby Chardonnay is a remarkable example of the much maligned grape coming back into favor yet again. Barrel fermentation with copious amount of battonage would appear to be a recipe for 1990s California Chardonnay, but no so much here. There is plenty of brightness and clarity to a broad wine. The grapes are whole bunch pressed to 30% new French wood and naturally fermented. Battonage occurs daily over a nine month window while resting for a total of 12 months in barrel. Malolactic fermentation occurs naturally as well with 80% of the volume going fully through malo. The result must be tasted to be believed. It has its foot in the new world while paying tribute to great Chardonnay of the old.
"A prime example of the class of the best Adelaide Hills chardonnays; white peach, fig, melon, cashew and citrussy acidity flow in a calm stream across the tongue and onto the back-palate and finish without any break; impossible not to like this style."
Australian Wine Companion
"Sleek and silky, brimming with toasty, mineral-accented pear compote and savory spice flavors, lingering easily on the expressive finish. Has presence and finesse. Drink now through 2020. 350 cases made."
"Bright yellow. Smoky, oak-spiced aromas of poached pear, honey, anise and white flowers. Shows very good depth of flavor but comes off lithe and precise, with good lift to its juicy orchard and citrus fruit flavors. Finishes tangy and long, with a hint of bitter quinine and lingering smokiness. "
International Wine Cellar