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Displaying results 0 - 10 of 13

(2022) Interesting to see a 2017 Chardonnay on the shelves of two big supermarkets. Petaluma was established by legendary Australian winemaker Brian Croser, but passed out of his hands many years ago. This wine coming from the elevated vineyards of the Adelaide Hills, fermented in barriques and larger hogshead barrels, seeing only partial malolactic fermentation to retain more of its crisp acidity. It has an appealing nose melding stone fruits and lemon with creamy oatmeal notes. On the palate there's an initial sweetness, a juiciness of peach and good acids, just hinting at a flinty character. It's a middle of the road style to be fair, but stylishly done and food friendly for sure.
(2022) Part fermented in concrete eggs, French oak vats and small barrels with wild yeasts. No aggressive herbaceousness here, instead light figgy notes, gentle vanilla smokiness and gooseberry and light pineapple aromas. Nice full palate, plenty of acidity here, pithy lemon and grapefruit cleansing the finish, in a very gastronomic style of Sauvignon.
(2021) Fruit for this is from the Musque clone of Chardonnay, rarely seen but know for its aromatics. It is made with wild yeasts in barrels, with lees stirring. It matures for 10 months in oak, 20% new. There's some spice and ripe but quite lean and restrained fruit, a little ginger note. The oak is present but understated too, and onto the palate it has fine oranges and lemons vibrant juiciness, a nice texture and plenty of punch.
(2020) A new wine in the Our Fathers not-for-profit range where all proceeds go to worthwhile charities, this is a Rhône-ish blend of Roussanne and Grenache Blanc, sourced from McLaren Vale. Wild-fermented and made partly in concrete eggs, partly in barrels, it has a ripe, full, lightly-spiced nose of apple compote and citrus, leading onto a super-juicy palate where the sweetness and lusciousness of the fruit sits beautifully with the textural dryness of the wild ferment and barrel ageing. Very nice acidity too, tangy and orangey, giving this great lip-smacking moreishness.
(2017) A cool, creamy nose with some green-flecked character, a bit of lanolin richness. the palate is bone dry, with a little creamy character and a juicy citrus and apple. Successful.
(2017) Lots of lemon zestiness to this, some fruit skins and phenolic character, a lot of brightness, crisp under-ripe pear and apple. A lean and fresh style. Only 11.8 abv and certainly no sign of flabbiness or heat.
(2017) A family-owned estate produces this limey and quite elegant and fragrant wine, with floral notes and a waxy lemon rind nuance. It has a slightly more chalky acid character than the Clare wines, not as aggressive/austere as some of them in their youth, remaining juicy and limey.
(2017) From a vineyard planted in 1968 this is quite stony on the nose, lean and not hugely expressive. The palate is dry and lemon juicy, clean and delicate, perhaps lacks a bit of fireworks compared to some. I would say this very young and tight Riesling possibly has more to give in the future.
(2017) Quite a nutty and natural feel, with a hint of star fruit or Sharon fruit-skin phenolics and a real juiciness that pushes through. Becomes quite sparky and intense.
(2017)
Less aromatic than the Pauletts for example, but with a very direct lemony intensity but does add extra rigour in place of the Pauletts' luscious ripeness.
Displaying results 0 - 10 of 13