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Philip Shaw No.11 Chardonnay 2005

  • WE90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

A brilliant clear gold color with green highlights. Complex aromas of lemon, spring blossom, and dried fig with notes of grapefruit. Delightfully refreshing! The palate delivers racey fruit with a mineral spine, creamy oak, cashews, and pear with a long elegant lemon acidity. Firm but not hard, velvet. She is a gorgeous elegant young lady, sure to age gracefully.

"No.11 is my dream Chardonnay plot. It slopes to the south, away from the sun making it one of the coolest sites in the vineyard – ideal for Chardonnay." - Philip Shaw

Critical Acclaim

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Philip Shaw

Philip Shaw

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Philip Shaw, Australia
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In 2003 Philip jumped off the corporate train to fulfill his family dream. For the original 'square peg in a round hole', Philip has found his winemaking home and is realizing his family dream at Koomooloo. "I always said that when I turned 40, I was going to do my own thing - with family and friends - in Orange. One thing led to another and 15 years later, I'm finally doing it."

Philip has been making wine in Australia for more than 4 decades and approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. He steps out with conviction and carves his own way, a new way, time and time again. He has pioneered dozens of popular Australian wines during his career and is renowned for his commitment to advancing Australian wines through relentless testing of varietal and clonal suitability for optimum site selection, winemaking innovation, and ultimately, crafting modern, vibrant, and high-quality wines.

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Australian Wines Rated 90+

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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. 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. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre 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 blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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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 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.

Perfect Pairings

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.

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. 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.

YNG151028_2005 Item# 89583