Description
"Packed to the rafters with flavour, richness and lots of winemaking artefact, though It all works in its riper vein. Mid-gold and bright with layers of stone fruit, lemon curd, ginger spice cake, nougat, butterscotch and sweet, cedary oak. All that adds up to a full-bodied palate. It's a tad developed yet there's plenty of complexity. Fans of big, brassy chardonnays will love this." - 92 points, Jane Faulkner
"Bright and lifted, displaying aromas of ripe yellow peach, preserved lemon, jasmine, and honey. These are complemented by secondary notes of shortbread biscuit, puff pastry, and a subtle hint of oak in the background. Rich and full-bodied, with fresh acidity and well-balanced phenolics. Flavors of honeydew melon, apricot, and cashew nut are layered with generous notes of nougat, fresh bread, and crème caramel. The oak is subtle, toasty, and beautifully integrated, adding depth and length to the palate. Cellaring Chardonnay requires patience, as its youthful charm makes it hard to resist. However, those who wait will be rewarded—after around 10 years, it will develop rich secondary notes of butter, caramel, and toast. Drawing from our experience with Moss Wood Chardonnay, we suggest a final cellaring time of at least 20 years for optimal complexity and depth." - Moss Wood
