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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 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.
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.
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.