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Flat front label of wine
Flat front label of wine

Madfish Western Australia Chardonnay 2002

Chardonnay from Australia
  • RP89
  • W&S89
  • WS88
0% ABV
  • WS87
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0% ABV

Winemaker Notes

Bright pale straw colour. Herbaceous grassy nose with grapefruit and citrus background. On the palate some nutty peach flavours emerge but are overcome by herbaceous grassy flavours. This wine has more in common with a Sauvignon Blanc than Chardonnay, none the less it's a good up market commercial wine.

Critical Acclaim

All Vintages
RP 89
Robert Parker's Wine Advocate
W&S 89
Wine & Spirits
WS 88
Wine Spectator
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Madfish

Madfish

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Madfish, Australia
Image of winery
The Madfish story begins in the far southern reaches of Western Australia where 9 miles from the quiet coastal town of Denmark is the picturesque Madfish Bay. According to local folklore, the bay’s tranquillity is broken when two tides meet resulting in schools of small fish going mad…. jumping and racing “flat out like a lizard drinking” to avoid being gobbled up by hungry, larger fish.

The Madfish label, produced by Howard Park, offers pure, fresh and clean fruit driven wines that are often seen gracing the tables of cafés and at backyard barbeques from Broome to Rottnest Island on the coast of Western Australia. Its following is mirrored in Sydney and Melbourne where Madfish devotees are keen to share in a taste of the enviable lifestyle of the west coast.

Howard Park first released the Madfish label in 1992 with the Madfish White, soon followed by the Madfish Red in 1993. Today they produce a number of styles, namely the much-lauded Madfish Chardonnay and Shiraz. These contemporary styles are made from cool climate fruit with an emphasis on enjoyment and drinkability.

The traditional aboriginal water turtle design on the label is a symbol of perseverance and tolerance – no doubt characteristics displayed by the poor fish in Madfish Bay who are constantly under attack by their predators.

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.

AHD920080_2002 Item# 56640