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Seville Estate The Barber Chardonnay 2015

  • W&S93
750ML / 13.4% ABV
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750ML / 13.4% ABV

Winemaker Notes

The wine is bright yellow with a clear green hue. White peach and citrus with crushed cashews and a nice amount of flint reduction. Clean stone fruits with great mid palate focus and concentration. The finish is delicate with white flowers and a great line of acidity. A great Chardonnay showing complexity and length while staying bright and fresh.

Try pairing this wine with white meats and seafood.

Critical Acclaim

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W&S 93
Wine & Spirits
2015 Yarra Valley The Barber Chardonnay Dylan McMahon makes this wine from vineyards in the Upper Yarra Valley, fermenting it without added yeast in barrels as well as in tanks. He uses French oak barrels, from 300 to 500 liters, 10 percent new, and the quality of the fruit in 2015 shines through. While less ambitious than his estate-grown chardonnay, it's more immediately complex: The fruit character is fascinating, ranging from tart peach to something more exotic and musky, cool and layered with earthy savor. Concise and yet persistent, this is a chardonnay to pour with crab.
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Seville Estate

Seville Estate

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Seville Estate, Australia
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Seville Estate is the ultimate quiet achiever in Australian wine, making very little noise but continually producing benchmark wines. Dr. Peter McMahon planted the vines in 1972, marking a rebirth in the Yarra Valley as a serious and quality wine region. By the end of the decade they, along with Mt. Mary, Yarra Yering and Yeringberg, had made the Australian wine drinking public take notice of the Yarra Valley.

Now grandson Dylan McMahon is at the helm as winemaker and the wines have never been stronger. Seville Estate continues to fashion dry, austere, mineral and acid driven Chardonnay, along with structured, herbal and spice laden Pinot Noir's and Shiraz.Yarra.

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Yarra Valley

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As the most important area of wine production in Victoria today, the Yarra Valley is most popular for Pinot Noir and Chardonnay, which account for over half of vineyard acreage. A gentle, rolling and rural region alongside the Margaret River, the Yarra Valley has a cool maritime climate with a lengthy growing season, perfect for these cool-climate varieties.

Two styles of Pinot Noir are possible here. The warmer Lower Yarra Valley with sandy, loam soils, produces plush and fruity Pinot Noir while the cooler, higher-elevation Upper Yarra Valley with soils of young red basalt, produces more angular and mineral-driven Pinot Noir.

Yarra Valley Chardonnay is among the best in Australia. To preserve the floral aromatics and fresh citrus flavors for which this area’s Chardonnay is so appreciated, time in barrel is restrained (though barrel fermentation is common). The best Yarra Valley Chardonnays display brilliant acidity, leesy characteristics, citrus, stone fruit and flavors of ginger and spice.

Shiraz and Cabernet find success in parts of this region as well.

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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.

GPSH2SETBCH15_2015 Item# 167646