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Koala Blue Chardonnay 2002

Chardonnay from Australia
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    Winemaker Notes

    Vineyard Area Produced from selected vineyards located in the heart of the Riverland and Sunraysia regions of South Australia. A combination of rich alluvial soil and modern viticultural techniques results in fruit of exceptional flavour and quality.

    Winemaking and Wine Style Development The vinification techniques utilized in the production of these wines was focused on retaining the intense flavours and aromas of the grapes. Gentle pressing, cool fermentation with selected yeast strains, followed by judicial use of racking and clarification process has resulted in a wine full of fresh, vibrant characteristics.

    Tasting Notes This fruit driven Chardonnay combines tropical, peach and citrus flavours with a lively, fresh taste. Vibrant,crisp, pristine, quintessentially Australian - a wine to suit all tastes and occasions. Cellaring Potential Enjoy now, or cellar for 2 years.

    Critical Acclaim

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    Koala Blue

    Koala Blue

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    Koala Blue, Australia
    Quality and consistency are a benchmark for wines produced under the Snowdon banner – Koala Blue is no exception. Produced from selected premium vineyards, located throughout South Eastern Australia, we aim to capture the full-fruit characters of the grapes. Characterized by their "un-cluttered", fruit dominant bouquets, and fresh, clean palate structures, both wines are set to deliver high quality at an everyday, affordable price.

    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.

    PIM71510_2002 Item# 58239