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Seppelt Terrain Chardonnay 1997

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Colour: An excellent, vibrant, green-straw colour.

    Nose: The inviting bouquet shows fresh melon and peach fruit characters, indicating a multi district blend of cool-climate Chardonnay fruit, with just a hint of toasty oak adding complexity.

    Palate: This modern, medium bodied Chardonnay features delicious, mouth-filling, melon and tropical fruit varietal flavours, enhanced by subtle oak. It has a round, soft mid-palate, finishing clean and dry with crisp acidity and lingering fruit flavours.

    Serving and Cellaring Suggestions: This fresh, drink-now style of wine is perfect for casual entertaining and bistro dining. It is an ideal accompaniment to simply prepared seafood, white meat dishes and salads.

    Critical Acclaim

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    Seppelt

    Seppelt

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    Seppelt, Australia
    Long known for its pioneering spirit , Seppelt has developed several previously untrialed vineyard areas around Australia. With much research into the topography, soils and microclimates of these regions Seppelt is able to gain greater insight into the final fruit quality and varietal characters that are borne. The company grows a high proportion of its own grapes and has a sizeable commitment to vineyards. Seppelt pioneered southern grape growing such as Padthaway and Drumborg twenty years before the term 'cool-climate' became fashionable, and was an early proponent of Chardonnay.
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    Australia

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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.

    PBC1936244_1997 Item# 14774