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Wild Oats Chardonnay 2012

Chardonnay from Australia
  • WS90
13% ABV
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3.6 12 Ratings
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3.6 12 Ratings
13% ABV

Winemaker Notes

Wild Oats Chardonnay continues the Oatley family history of fine craftsmanship. Blending a number of parcels of grapes from our vineyards in the Central Ranges of NSW, with various components undergoing a combination of tank and oak ferment our winemakers have created a terrific example of modern Australian chardonnay, where fruit and texture are the vital components, with oak playing a supporting role. Lovely pineapple and fresh fig flavors, creamy, spicy oak with a touch of vanilla and a long, textured finish.

Critical Acclaim

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WS 90
Wine Spectator
This sleek and silky white exhibits pretty pear, green apple and floral aromas and flavors that glide smoothly through the long finish, where they echo enticingly. Drink now through 2017.
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Wild Oats

Wild Oats

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Wild Oats, Australia
2012 Chardonnay
The constant pursuit of quality finds Wild Oats among the great viticultural regions of Australia, each offering a unique combination of earth and climate, allowing vines to flourish and produce fruit with great balance. Hand harvesting, fruit sorting and intuitive winemaking delivers wines with clarity, purity, great texture and flavor expression.

Over forty years of nurturing grapevines and making wine has taught the Oatley family many lessons. Site selection is paramount, that "sense of place", as where you choose to grow your grapes is vital to both style and quality. The Oatley approach is to overlay this philosophy with an outstanding team of grape growers and winemakers, using the best possible equipment, to allow them every chance of producing a winning wine.

The task is clear: to craft wines that have varietal clarity, focus and which reflect their provenance – in a very modern fashion. Wines of character and integrity.

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.

YNG629321_2012 Item# 131752

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