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Brookland Valley Estate Chardonnay 2001

Chardonnay from Australia
  • W&S92
0% ABV
  • W&S90
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5.0 1 Ratings
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5.0 1 Ratings
0% ABV

Winemaker Notes

Aromas of orange blossom with citrus-butterscotch palate. Mid straw color with lush golden hues.

Wine Bouquet: Intense lifted aromas of pink grapefruit, orange blossom and citrus. Highlights are supported by subtle roasted cashew, lemon butter and nougat characters.

Wine Palate: Tight and fine the wine shows fresh lemon and citrus flavours with nuances of nougat and creamy butterscotch. A medium bodied style, the palate is long and flavoursome, finishing clean.

Suggested Food Matching: Mediterranean cuisine, seafood and flavoursome white meats.

Critical Acclaim

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W&S 92
Wine & Spirits
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Brookland Valley

Brookland Valley

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Brookland Valley, Australia
Brookland Valley estate wines are grown on the sunny ridge of an ancient landform through which a small brook, known as the Wilyabrup, flows to the nearby sea.

The spectacular valley, set against a gently undulating landscape, offers protection from the winds and warmth for the vines, a perfect viticultural microclimate.

Vineyard management, built on principles of sustainability and incorporating agricultural craft that relies on a respect for the soil and the environment, rewards Brookland Valley with wines of quality and elegance.

But, there is more to Brookland Valley than its estate. It also controls 150ha of smaller vineyards that are dotted throughout the 120km length of the Margaret River wine region.

These vines, also grown under the Brookland Valley principles of sustainability and respect, allow Brookland Valley winemakers to choose from a sheet of regional flavours to produce the symphony known as the Verse1 wines.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. 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 is 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.

WWH36NBRCH2_2001 Item# 73609