Flametree Chardonnay 750mL - The grapes were grown in the central Wilyabrup area, and the cooler southern Wallcliffe area. Balanced and clean with good direction and a crisp finish, an attractive, polished wine that slips down effortlessly. The nose is a heady mix of pear and spices with typical Margaret River grapefruit nuances. The palate displays an elegance and finesse reserved for the best chardonnays. Tight and parched dry yet with deep underlying fruit intensity. Price may vary per state.
Flametree Chardonnay 750mL - The grapes were grown in the central Wilyabrup area, and the cooler southern Wallcliffe area. Balanced and clean with good direction and a crisp finish, an attractive, polished wine that slips down effortlessly. The nose is a heady mix of pear and spices with typical Margaret River grapefruit nuances. The palate displays an elegance and finesse reserved for the best chardonnays. Tight and parched dry yet with deep underlying fruit intensity. Price may vary per state.
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Flametree Chardonnay 750mL - The grapes were grown in the central Wilyabrup area, and the cooler southern Wallcliffe area. Balanced and clean with good direction and a crisp finish, an attractive, polished wine that slips down effortlessly. The nose is a heady mix of pear and spices with typical Margaret River grapefruit nuances. The palate displays an elegance and finesse reserved for the best chardonnays. Tight and parched dry yet with deep underlying fruit intensity. Price may vary per state.
Flametree Chardonnay 750mL - The grapes were grown in the central Wilyabrup area, and the cooler southern Wallcliffe area. Balanced and clean with good direction and a crisp finish, an attractive, polished wine that slips down effortlessly. The nose is a heady mix of pear and spices with typical Margaret River grapefruit nuances. The palate displays an elegance and finesse reserved for the best chardonnays. Tight and parched dry yet with deep underlying fruit intensity. Price may vary per state.
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originally posted on firstchoiceliquor.com.au
| Tasting Notes | |
| Vintage Notes | The 2016 season will be remembered for the unseasonal rain event in January that meant vintage was pushed back a couple of weeks as the vines self-regulated after the rain. Other than this, the season was regarded as being fairly normal with hot days followed by cool nights, pretty much the usual weather pattern for maritime viticulture. As has now become a part of the Flametree Chardonnay style, we were keen to get in early and pick before the flavours moved into the tropical spectrum. |
| Winemaking Notes | A mixture of semi turbid and very turbid juices were wild fermented in French oak puncheons and barriques. Only 20% new oak in total, with the remainder second and third use French oak. We favour the wild ferment with low sugars and turbid juices, as we believe the resultant wines have greater complexity both on the palate and on the nose. The 2016 Chardonnay spent 10 months integrating in barrel. In keeping with the theme of making tighter, fresher Chardonnays we didn’t stir the lees or inoculate for MLF. |
| Tasting Notes | The 2016 Chardonnay has a nice balance of fine fruit flavours and tight structure, very much in line with the new wave of modern Australian Chardonnays. Dried pear, grapefruit, honeydew melon and fig flavours are well supported by subtle French oak. The palate is textured, yet savoury, a direct result of wild ferments with turbid juices. Drink as a young wine or cellar in the medium term. |
Updated 25 days ago
| Tasting Notes | |
| Vintage Notes | The 2016 season will be remembered for the unseasonal rain event in January that meant vintage was pushed back a couple of weeks as the vines self-regulated after the rain. Other than this, the season was regarded as being fairly normal with hot days followed by cool nights, pretty much the usual weather pattern for maritime viticulture. As has now become a part of the Flametree Chardonnay style, we were keen to get in early and pick before the flavours moved into the tropical spectrum. |
| Winemaking Notes | A mixture of semi turbid and very turbid juices were wild fermented in French oak puncheons and barriques. Only 20% new oak in total, with the remainder second and third use French oak. We favour the wild ferment with low sugars and turbid juices, as we believe the resultant wines have greater complexity both on the palate and on the nose. The 2016 Chardonnay spent 10 months integrating in barrel. In keeping with the theme of making tighter, fresher Chardonnays we didn’t stir the lees or inoculate for MLF. |
| Tasting Notes | The 2016 Chardonnay has a nice balance of fine fruit flavours and tight structure, very much in line with the new wave of modern Australian Chardonnays. Dried pear, grapefruit, honeydew melon and fig flavours are well supported by subtle French oak. The palate is textured, yet savoury, a direct result of wild ferments with turbid juices. Drink as a young wine or cellar in the medium term. |
