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2001 Jamiesons Run Chardonnay
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- Closure: Cork
Notes sourced from Beringer Blass
Jamiesons Run is the name of the original sheep station where the Mildara winery was built. The grapes for this wine were grown in the Limestone Coast region of South Australia with the majority of fruit coming from Padthaway and Coonawarra. Through consistency in quality and style, Jamiesons Run Chardonnay has become part of a proud Australian tradition in fine winemaking.
Overall the 2001 vintage throughout the Limestone Coast was very good. Excellent conditions at flowering made for good fruit set and final yields. Healthy spring rains gave the vines a good start to the growing season which was only slightly affected by minor frosts. The weather leading up to vintage was generally dry and hot with near perfect ripening conditions. The cool temperatures from mid March brought vintage on early with fruit showing excellent Baume levels and natural acids.
The fruit to produce this wine was sourced from premium vineyards in the Limestone Coast zone of South Australia, predominantly Padthaway and Coonawarra. One of Australia’s leading wine producing areas, the Limestone Coast is located half way between Melbourne and Adelaide. The Coonawarra region is famous for outcrops of red soil that sit above a hard layer of coastal limestone – hence the name Limestone Coast. Padthaway is to the north of Coonawarra with similar topography and soils. Fruit is selected for its flavour profile at harvest. Only those parcels showing true varietal characteristics are included in the final blend.
Various fermentation techniques were used on separate parcels of fruit. Some batches were barrel fermented, others were fermented on solids to add complexity to the final blend. A small portion underwent malolactic fermentation. The barrel fermented parcel received 5 months maturation in oak.
The 2001 Chardonnay is mid straw in colour with lively green hues. Aromas of peach and tropical fruits are supported by hints of toasty vanillin oak. The palate has a creamy mouthfeel courtesy of some malolactic fermentation, and is rich with varietal chardonnay flavours. Crisp acidity and a lingering finish round out this food friendly style. Cellar up to three years