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Ashton Hills Chardonnay 1999

Chardonnay from Australia
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    Winemaker Notes

    Ashton Hills Vineyard is in the heart of the Adelaide Hills and lies just below the summit of Mt. Lofty on a ridge-top overlooking the Piccadilly Valley. The cool and humid climate produces Chardonnay with refined, subtle fruit, high natural acidity and a long finish. These fruit characters are embellished by butterscotch from a secondary fermentation and judicious storage in smoky/toasty French oak. Good conditions at flowering resulted in slightly above average crop levels. Chardonnay grapes were picked mid-way through the warm vintage to maintain good natural acidity and ensure a tightly structured wine.

    Critical Acclaim

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    Ashton Hills

    Ashton Hills

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    Ashton Hills, Australia
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    Ashton Hills is a three hectare, dry-grown vineyard that lies in the Piccadilly Valley sub region of the Adelaide Hills on a ridge just below the summit of Mount Lofty. The estate was founded by Stephen George in 1982 and since that time it has built a reputation as one of Australia's finest proponents of Pinot Noir and cool climate whites.
    Stephen’s pioneering work at Ashton Hills was one of the catalysts for the development of the Adelaide Hills as a wine region. In the early 1980s, the Adelaide Hills wine scene was very much in its infancy, with Brian Croser leading the charge but very little other vineyard development underway. Along with Croser, Stephen was one of the key players to put Adelaide Hills on the map with his resolve to produce the best Pinot Noir in the country from his site in the Piccadilly Valley. Buying the land from a market gardener, Stephen recognized its immense potential, often telling friends that “where apples and cherries grow, it’s a good pointer for producing classic European style wines”.
    And so the journey began. Planting his vineyard at an altitude of 570 metres and with a south facing aspect that looks towards Mt Lofty, Stephen was drawn to the fact that the site was one of the coolest areas in South Australia. Determined that this was prime real estate for his winemaking vision, Stephen started with cuttings of Pinot Noir, Chardonnay and Riesling and soon established himself as a leader in clone development for the emerging region.
    For over 30 years Stephen experimented with up to 25 Pinot Noir clones, ultimately settling on five key clones that now make the acclaimed Reserve and Estate Pinot Noirs from Ashton Hills, plus a range of awarded sparkling wines. Eight carefully cultivated rows of Riesling also remain in the Ashton Hills vineyard, producing a highly exclusive and limited Ashton Hills Riesling each year.
    Stephen has now taken a step back into semi-retirement to spend more time travelling to his beloved Burgundy, and has transferred his stake in Ashton Hills to Wirra Wirra Vineyards, with its pedigree in cool climate Adelaide Hills whites and quality McLaren Vale reds. Nonetheless, he continues to reside at his home at the winery and works closely at vintage with the Wirra Wirra winemaking team to continue the tradition of producing benchmark wines from the Ashton Hills site.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    HNYASHCHY99C_1999 Item# 57189