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Flat front label of wine

Fowles Wine Are you Game? Chardonnay 2013

Chardonnay from Australia
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    This wine is bright straw in color. Aromas of peach, papaya and apricot jump from the glass with subtle notes of oak in the wake. The palate is full bodied and fruity with great texture and a delightful creaminess as a result of four months on yeast lees.

    Critical Acclaim

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    Fowles Wine

    Fowles Wine

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    Fowles Wine, Australia
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    Fowles Wine is based in the one of the coolest regions in Australia – the Strathbogie Ranges of Victoria. The winery is perched on an ancient plateau 80 miles north of Melbourne, surrounded by massive granite boulders. The decomposed granite based soils are up to 450 million years old and very nutrient poor, and it is these conditions which makes the 20+ year old vines work so hard, helping to producing wines with great intensity: elevated aromas, deep flavors and all underlined by lovely natural acidity.

    100% family owned, Fowles Wine has won many of Australia’s most prestigious wine medals and trophies. It recently achieved the highest possible classification of FIVE RED STARS in the James Halliday Wine Companion – Australia’s most revered wine critic. In fact, Fowles Wine has been named a “Winery to Watch” in Wine Spectator and was also included in Top 100 Wines of 2014.

    Fowles Wine is obsessed with blending wines to complement food. Stemming from Matt Fowles’ love of growing, foraging and even hunting food, Fowles has crafted different wines to complement the different types of meat. The Ladies who Shoot their Lunch and Are you Game? wines are crafted to complement wild game meat (which is lean and dense) and the Farm to Table range is crafted to complement farmed meat (which has more fat and a softer texture).

    These wines represent the best of the next generation from Australia.

    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.

    YNG891623_2013 Item# 177224