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Ch. Reynella Chardonnay 2002
The Reynell name goes back to the very beginning of the wine industry in South Australia, when John Reynell planted some of the first vines in the infant colony in the area which was later to bear his name. This pioneer of the grape was born in 1809 of a Devonshire farming family.
Shortly after his arrival in 1838 John Reynell established his property, situated 20 kilometres south of Adelaide and 5 kilometres east of St. Vincent's Gulf - the gateway to the McLaren Vale wine region.
The Reynell family were actually the first to grow grapes commercially for winemaking in South Australia. Their first vintage was in 1842.
Tragically, the heirs to the Reynell business were killed in World War 2 and in 1953 the Reynell family relinquished its controlling interest in the company and Colin Haselgrove, the winemaker, was appointed managing director.
In 1970 Walter Reynell and Sons Limited was sold to Hungerford Hill Limited. In 1972 Hungerford Hill sold a half share of its wine interest to Rothmans of Pall Mall.
Towards the end of 1976 Rothmans took complete control of the company after the joint venture was dissolved.
In 1982 however, the old established SA family winemakers, Thomas Hardy and Sons Pty Limited bought Walter Reynell and Sons from Rothmans, with the aim of making the Reynella premises the corporate headquarters for their group of companies.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style. Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.
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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.
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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.