2021 Rochford Estate Chardonnay
Fermented in a combination of French oak barriques, puncheons and a foudre (15% new) with 10% of the blend undergoing malolactic fermentation. The wine was then matured in the same oak regime on lees for a period of 10 months. Brilliant pale straw colour with a glimmer of green around the edges and a watery hue. Nosing offers up a mix of white peach, citrus and subtle dried honey scents over notes of biscuity oak and nougat. The palate has a gentle creamy feel with flavours of nectarine and citrus melding into a delicate dried honey, biscuity oak and gun flint back drop. Finishes dry and fresh with medium length.
Drink over the next 4-5 years.
The fruit is sourced from vineyards in Gruyere and Woori Yallock. Whole-bunch pressed to barriques, puncheons and a foudre. A medium gold with green tinges. Aromas of stone fruits, fig, some vanillin from the oak and a hint of brine, which follows on to a palate that's saline, pithy and long. Drink by 2024.
Philip Rich – James Halliday’s Australian Wine Companion
From two vineyards in Gruyere and Woori Yallock.
Grapefruit, preserved lemon, citrus leaf, a little almond biscuit and baking spice. It’s bright and fresh, a subtle creaminess and distinct saline character, something like oyster shell, zesty with fine acidity, and a long brine-laced finish. Stylish and complex. Drink 2023-2028.
Gary Walsh – The Wine Front