This wine makes a refreshing change from the lean, mean chardonnays I have been drinking of late. It feels in some ways like a blast from the past, being a much softer style of wine. I used a bit of this in cooking the chicken with cream sauce we had last night, the rest being reserved for drinking with the meal. It disappeared pretty quickly.
The nice thing about this wine is that it is an unashamedly rich, round style of chardonnay that is also in balance. It's just that the balance is completely different from the acid-driven wines that seem to be the new wave in Australian chardonnay. Instead of being aggressively structured and brightly flavoured, this wine is pure peaches and cream smoothness. The nose is moderately expressive and is basically lightly spicy peaches and vanilla cream. Soft and round and slightly sweet. The palate is consistent with this, but much amplified, and adds a caressing mouthfeel to the mix. There are hints of malo butter/butterscotch in there, but these notes are not over the top. At first I thought this wine had traded in all its acid, but in fact it's still there, just in the background, providing a bit of support for the wine's structure. Oak seems to provide body and flavour rather than being the main event.
This is such a nice quaffing wine, and I mean that in the best way. It's well made, with attractive flavours, good balance, and a very high drinkability rating. Our bottle disappeared pretty quickly. But I can imagine someone who preferred a more Chablis style hating this wine. Oh, it's also pretty good value. I think I paid about $15 for this at Dan's.
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