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Reynolds Chardonnay 2001

Chardonnay from Australia
  • WE88
  • WS87
0% ABV
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Winemaker Notes

These grapes are sourced from the relatively cooler region of Orange, and it shows in the wine's pear and citrus flavors. Hints of nuts (cashews, perhaps?) add complexity and style not often found in this price range. Crisp and clean on the finish, with refreshing citrus notes.

Critical Acclaim

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WE 88
Wine Enthusiast
WS 87
Wine Spectator
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Reynolds

Reynolds

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Reynolds, Australia
Reynolds was founded in 1995 with the planting of the Little Boomey vineyard near Molong in the Central West of New South Wales. Subsequently floated on the Australian Stock Exchange (ASX) in May 1999, Cabonne has invested A$45 million to date in the development of 900 hectares of vineyards, representing: 2,999 kilometres of vines 1.15 millon grape vines Reynolds has developed four vineyards producing 80% red grapes: Little Boomey - north of Orange, 503 hectares under vines Angullong - south of Orange, 186 hectares Mayfield - east of Orange, 40 hectares Wirrilla - near Gundagai, 180 hectares Following its listing on the ASX in May 1999, Reynolds has invested over $17 million in a new winery at Cudal, 40 kms west of Orange. Opened on 29 March 2000 by the Premier of New South Wales, The Hon. Bob Carr, the winery capacity now at 10,000 tonnes will grow to 20,000 tonnes over the next four years. Its many outstanding features include a 10,000 barrel underground storage facility. In November 2000, Reynolds Wines Ltd (previously Cabonne) acquired The Reynolds Wine Company. Jon Reynolds subsequently joined Reynolds Wines as Chief Winemaker.

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.

NDV114794_2001 Item# 59990