Fairly new to the scene, with this only his second vintage, I had this in a blind tasting a few months back and knew that this was a guy to watch. 100% from his Gippsland vineyard in Bull Swamp, however he has other vineyards that follow a ridge of black volcanic soil all the way to Langhorne Creek.
Nose: toasted walnuts, lemon butter, grapefruit zest. Faint notes of dried apricot.
Palate: rich, mouthwatering stone fruits, roasted pairs, honey and an almost savoury note I couldn't place. Fried chicken skin? An amazing length with linear acidity & a minerality that reminded me of wet pebbles and almost gritty gravel. Candied orange peel and rockmelon on the finish with peach fuzz phenolics. A real power and drive that you don't see in sub $100 wines, unlikely to stay that price in coming years.
Got a few bottles to cellar, I'm looking forward to see how they develop, at least 30 years worth of cellar potential.
As mentioned above it came out in a blind tasting, most of us had it picked for grand cru white burgundy. Easily in my top 5 Aus Chardonnays, I'd confidently put this up against Leeuwin estate or Savaterre. Strong recommend, two thumbs up.
by fddfgs
3 Comments
It was great if anyone was curious, finished it off with some leftover tarragon roast chicken.
Hell yeah, really cool stuff- tried one of the Pinots last year and it was insanely delicious, bright and pure with electric red fruit and lots of minerally earthy stuff (2021 Gippsland)
Have you tried Tolpuddle vineyard? My favorite AUS Chardonnay