2019 Mottiar Chardonnay
92 points, Vic Harradine, WineCurrent
90 points, Tony Aspler
A vivid assortment rich scents recalls Granny Smith Apple, almond, pear, tropical pineapple and coconut, vanilla bean and a dash of sea spray. A taste finds tangy bursts of baked apple, Key Lime pie, lemon zest, starfruit and apricot, leaving a bright, tropical-citrus finish. Focused fruit and sprightly acidity keep the sensation clean and nimble throughout.
Hand-picked from the Mottiar Vineyard on October 5th at 21.3° Brix average grape sugar.
The grapes were whole-cluster pressed, after which the chardonnay juice fermented using spontaneous yeast in neutral (4 to 8-year-old) French oak barrels. During eight months on the lees, one-third of the wine completed malolactic conversion.
125 cases were bottled in July 2020. Enjoy now through 2028.
Dry: 0 g/L residual sugar
At the time of bottling, alcohol measured 12.5%, residual sugar 0 grams per litre, titratable acidity 7.9 grams per litre and pH 3.18.
Vegan friendly. Certified Sustainable.
Serve near 10° C with generously flavoured and textured foods such as crispy-skinned roast chicken, turkey pot pie, halibut in a buttery sauce or pumpkin ravioli.
90 / 100: Bright straw colour; toasty, spicy, melon and pear bouquet; medium-bodied, dry, lemon, melon and apple flavours with well-integrated oak; wonderfully fresh on the palate. Tony Aspler