Changing a successful formula can represent a big risk for a brand, on one hand it says: we're not resting on our laurels; and yet on the other potentially risks alienating a legion of loyal customers.
Personally I don't have the history with this particular wine to comment, but wanted to provide a frame of reference for this 2011 incarnation of Chapel Hill's Chardonnay. First conceived in 1990, somewhat against the prevailing trend, as an unwooded Chardonnay, the decision was taken to commence the introduction of oak as of this vintage. A portion of the wine, around 14% was fermented in a mix of 3-5 year old French oak.
Fruit is 82% McLaren Vale and 18% Adelaide Hills; free-run juice and gentle pressing fractions; no fining agents or copper added.
Green banana, white peach and mineral with a definite citrus mien. The barrel work shows itself in the form of a weighty, textural mouth-feel. Some nougat/ nutty oak, a glimpse of mineral, acid framework evident. Somewhat mouth-filling, this defines the finish; the complexity weaved in through the work applied. My only gripe is the finish is a little coarse - but it seems rather churlish to pick holes in a wine that drinks this well at $16. 88 - Good
Source: Sample
Price: $16
Alcohol:12.5%
Closure: Screwcap
Website: http://www.chapelhillwine.com.au
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snap! I was supposed to write this up as well. thought it was beautiful for 16 bucks with the potential to get better with a little time in bottle.
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