d'Arenberg Sticky Chardonnay (375ML half-bottle) 2008
Fruit Wine from McLaren Vale, Australia
The nose is packed with rich flavors of marmalade, kumquat, ripe peach and orange butter. The palate is unctuous with the kumquat character pushing through the layers of yellow peach, butterscotch and a hint of green apple. The finish has a touch of lemon acidity with a lingering orange rind character. This sweet wine can be served with dessert, cheese, fresh fruit, or drizzled over vanilla ice cream.
Wine Enthusiast - "th the number of really good dessert wines available for under $12 per bottle severely limited, this is a refreshing ray of golden sweetness. Dried apricots add enough citrus pith to partially balance out the intensely sweet flavors. Drink in the lusciousness over the next couple of years."
International Wine Cellar - "Medium yellow-gold. Reticent aromas and flavors of pineapple, apricot and tangerine. Sweet but a bit alcoholic on the palate, with gentle acidity, strong honeyed tones and moderately deep pit fruit flavors. A tad warm on the back but this offers very good value for a late-harvest wine."
Wine & Spirits - "Deep gold in color and honeyed in its sweetness, this chardonnay's richness is balanced by fresh acidity. An appealing sticky for a cheese plate or a savory peach tart."
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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 Wines
About McLaren ValeView a map of McLaren Vale wineries
McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It's a coastal area, the Indian Ocean bordering the west, which leads to a cooling factor that prevents the grapes from getting too hot. In all, the climate is a perfect one for the vines.
Notable FactsIn McLaren Vale, there are vines as far as the eye can see. As in other parts of Australia, Shiraz and Grenache are the top grapes of the region, with some Cabernet Sauvignon planted as well. While red rules, whites are able to hold their own here too. With the warm yet reasonable Mediterranean climate, white grapes like Chardonnay, Semillon and even some Sauvignon Blanc grow well. The wines are round and smooth and the producers in the regions are excellent.
About AustraliaLike 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.