[WARNING] The following Chards are not for fans of the Old World [/WARNING]
Now that I got that out-of-the-way and without any further ado, I present to you the Aussie Chards:
First up:
2006, Yering Station, Reserve, Chardonnay, Yarra Valley
This one was aged 12 months in 40% new French Oak and 12 months in bottle with no malolactic fermentation.
It has a beautiful golden straw color. Supple nose of apricot, peaches, oaky vanilla and spiced honey. However, despite all those luscious aromas, I still detected a light crispness as of freshly sliced cold yellow apple. The oak is toasty and forward but enhances the rich tropical fruit flavours rather than overpowering them and it follows through the mid-palate, right into the long creamy (not buttery) finish, which brought a hint of crisp acidity to the mix keeping this chard from becoming a KJ butterball from down under.
2008, Wolf Blass, Gold Label, Chardonnay, Adelaide Hills
This one was fermented in seasoned French oak barrels and a portion of the wine underwent malolactic fermentation. The grapes were sourced from several of the best vineyards in Adelaide Hills.
Despite its youth this young chard has a lovely color of yellow straw with hints of rose gold. The nose is also quite lovely, offering up aromas of tropical fruits and baking spice. It has a supple and creamy mouthfeel (again without being buttery) with rich flavours of white peach and apricot, accented by warm notes of toasty oak. The finish is long and luscious with just the slightest touch of clean acidity to keep it from becoming too heavy. I found this one to be every bit as balanced and complex as the Yering Station.
So thus ends my quick tasting trip down under and I can’t wait to return!