Wynns Coonawarra Estate Chardonnay 2005
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Nose: Succulent rich ripe stone fruit characters - white peach, mango and delicate crisp lime notes combine with subtle elegant honey, caramel and vanilla oak undertones.
Palate: Exceptionally well balanced wine, which is dominated by fresh stone fruit and elegant citrus crispness. A generous rich palate provides both fruit weight and creamy fullness, while superb balance between acid and alcohol gives depth and length. The wine finishes with very fine caramel oak characters that is characteristic of Wynns Coonawarra Estate Chardonnay.
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Winemaker Sue Hodder grew up in the "red center" – Australia's outback. The red soil of Coonawarra is now her home. After graduating from Roseworthy Agricultural College in 1984, Sue started in the viticultural side of the wine industry as a Grower Liaison Officer. Making detailed assessments of vines through the year, tasting and analyzing maturing fruit and following up on the resulting wines gave Sue an appreciation of the importance of the vineyard in quality wine production. Sue then made what she considers to be a logical step into winemaking. She started at Wynns Coonawarra Estate in 1993, fell in love with the winemaking region and has remained. In 1998, she became Chief Winemaker.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Distinguished by a thin, subterranean band of crumbled, red clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not dissimilar to Bordeaux.
In Coonawarra, this unique layer of red clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vine roots through dry summers.
Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignon develops powerful, yet polished tannins, ripe, red berry fruit and often sweet herb or dried mint qualities. The region has an increased focus on the individual expressions of single vineyards.