Nose: Aromas of toasty oak and roasted cashews support rich nectarine fruit with hints of melon leading to a long grapefruit finish.
Palate: The free run juice was fermented in powerful French oak coopered in Burgundy introducing spicey, toasty complexity and rich creamy texture. Additionally, the wine was allowed to go through secondary malolactic fermentation further softening the wine and enhancing the rich savoury textures.The fruit here is from the Denmark sub-region in Western Australia’s Great Southern district, and it takes advantage of the maritime aspect the place offers. This is a level or two above your average drink-now, commercial Chardy, with an intriguing cerebral aspect. It is an impressive wine. Pale lemon/yellow in colour, the nose gives us notes of spices, lemon curd, cashew, citrus, stone fruits, mandarins, peaches and a touch of apricot kernel. There is a creamy texture and we are seeing evidence of the early complexity, which will surely grow. The wine has balance and excellent length and should provide a great deal of pleasure over the next six to eight years. Lots to like here.
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