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Plantagenet Great Southern Chardonnay 2008

Chardonnay from Australia
  • RP91
  • JH90
  • WS90
0% ABV
  • JH94
  • WS90
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0% ABV

Winemaker Notes

A lovely array of lemon fruit flavours, quince and melon in harmony with the winemaking derived characters that have imparted a creamy, vanilla custard note with a dash almond meal. The bouquet evolves with time in the glass providing further interest. A supple, lithe palate with a fine core of acid running the length of the palate with loads of mouth filling winemaking flavours, adding extra dimension to the vibrant fruit notes. A harmonious wine with a clean finish and delicious lingering flavours.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
It gives a complex, meaty / savory nose with notes of oatmeal, toast, cashew, ripe apricots and pineapple. The medium bodied palate offers great texture at a moderate level of alcohol (around 13.5%) and very crisp acidity cuts through the concentrated flavors lingering well into the long, layered finish. Approachable now, this Chardonnay has the capacity to develop and drink to 2016+.
JH 90
Australian Wine Companion
Loaded with sweet nectarine fruit and a slight pine element; toasty and rich with a strong mineral component coming to the fore.
WS 90
Wine Spectator
Bright and juicy, a lively mouthful of grapefruit, apple and spice aromas and flavors that lilt through the finish.
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Plantagenet

Plantagenet

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Plantagenet, Australia
Image of winery
The first vines were planted in 1968 at "Bouverie" Denbarker. These consisted of 4 1/2 acres of Cabernet Sauvignon and Shiraz. Plantagenet Wines now has boosted the total acreage to 100, including Malbec, Riesling, Chardonnay, Sauvignon Blanc, Cabernet Franc, and Merlot. Plantagenet aims to make elegant, structured wines that have complexity, finesse and balance.

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.

OBCPL08CH_2008 Item# 107732