Winemaker Notes
This wine is bright, pale straw in color with green tinges. Zesty melon aromas alongside some riper nectarine. On the palate, it is fresh, youthful and appealing. There are zingy citrus flavours of lemon and grapefruit, with some subtle creaminess complexity, with a zesty tight finish.
Try it with Tasmanian smoked salmon topped with a light creamy mayonnaise and capers. It is also very good with ripe camembert and apple segments.
Professional Ratings
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Wine Enthusiast
This is a well-priced Chardonnay that champions the distinct character of Australia's coolest climate winegrowing region. It offers flavors of melon, peach, ginger and toasty oak nuances. It's both corpulent and refreshing, linear and crisp, with a salty mineral note adding complexity to the fleshy fruit and spice flavors.
Editor's Choice
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.
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.