Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Fowles Wine Ladies Who Shoot Their Lunch Chardonnay 2014

Chardonnay from Australia
  • WE91
  • RP90
13.3% ABV
  • RP91
All Vintages
Currently Unavailable $26.99
Try the
35
26 99
Save $8.01 (23%)
Ships Tue, Dec 25
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
0
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
13.3% ABV

Winemaker Notes

This wine is pale gold in color. On the nose, mineral notes yield to aromas of ripe peach, melon and hints of subtle vanilla spice. The palate is lush and complex, with a deliciously creamy texture and great of flavor. Served perfectly with pan fried quail, pumpkin pureé, crisp pancetta w brown butter and sage.

Critical Acclaim

All Vintages
WE 91
Wine Enthusiast
One of Fowles' best efforts, this wine shows ample vanilla and toast influences from oak, but those elements play a necessary role in supporting and defining the ripe peach and melon fruit. This is medium to full in body, with a soft, pillowy texture and a long finish.
RP 90
Robert Parker's Wine Advocate
Opening with cream drizzled peaches and orange blossom notes, plus savory brioche and yeast extract hints, the 2014 Ladies Who Shoot their Lunch Chardonnay Wild Ferment fills the palate with a good concentration of yeasty / toasty stone fruit flavors and a lively acid backbone, finishing long and creamy.
View More
Fowles Wine

Fowles Wine

View all wine
Fowles Wine, Australia
Image of winery
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

View all wine

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

View all wine

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.

Perfect Pairings

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.

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. 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.

WLD2140145_2014 Item# 210394