Big, ballsy, cheesy, toasty, mealy, heavily worked Chardonnay from Denmark in the Great Southern. What will critics make of it? There is still plenty of demand for this expression of the variety. I honestly don’t know where the sweet spot lies in terms of what people are willing to pay.
Loads of creamy nougat and toast oak. It needs time to settle at the moment, presenting as a hardness on the back-palate if the wine isn’t allowed to breathe. A decant is in order or else you’ll be waiting until the second day to get the most out of it. Peach syrup, figs, grapefruit and lime with a whiff of porridge. Full-bodied and powerful. Those citrus elements freshen up proceedings and are certainly required. Undeniably rich but not overly sweet. There’s too much layering and lees for that. I expect it will polarise. I quite like it as a change from my standard diet of more restrained Chardonnays. 92
Region: Great Southern
Alcohol: 13.0%
Closure: Screwcap
Price: $50
Tasted: August 2013
RRP on this wine was revised down to $50 a week or so ago. Pretty good bang for your buck now we thinks
Thanks James, I’ll make the adjustment now.