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Kooyong Farrago Chardonnay 2015
The nose of the 2015 Farrago is initially dominated by flint and wet rocks with other typical Farrago notes following: mandarin, tangerine and orange blossom. Subtle fennel and bran aromas come and go. Intense ruby grapefruit and lime flavors dominate, with penetrating acidity flowing through the palate. There is an underlying fleshiness that also helps drive the wine along. Long, seamless and powerful, this is a Farrago destined for a long life.
Critical AcclaimAll Vintages
At this time the Peninsula was rapidly expanding, establishing itself as a premium Pinot Noir and Chardonnay grape-growing region of Australia. Both of these varieties were suited to this cool maritime climate. The Aylwards were inspired to develop a second site, specifically selected for its potential to produce top quality fruit. Wine released under the Kooyong label comes exclusively from this site.
Extending into the sea from just south of the city of Melbourne to form Port Philip Bay in the southern state of Victoria, the Mornington Peninsula growing region naturally has a cool, maritime climate. A wide range of soils and topographic variations support a large diversity of wine styles within the small peninsula.
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.
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.
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.