Winemaker Notes
Pair with snapper with an almond butter or chicken with morel mushrooms... something to play with the earthy, nutty characters.
Professional Ratings
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Wine Spectator
Distinctive, with honey-drenched melon, floral and passionfruit accents that add a succulent side, but the core is crisp and clean, with refreshing acidity, the floral notes lingering on the finish. Drink now through 2029.
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Wine Enthusiast
This Tasmanian Chardy doesn't hide its New Worldliness. It's upfront and fruity but delicious. Opening with aromas of tangerine and lemon rind, honeyed cashews and salty sea air, the palate follows with bright acidity, tangy orange fruit and ginger spice amid a viscous texture.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.