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Reynolds Chardonnay 2002

Chardonnay from Australia
    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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    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.
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    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime 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.

    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 are a vast array of intriguing varieties to be found.

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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.

    CDI710251_2002 Item# 62220