This is the inaugural release of the Vanguardist Adelaide Hills Chardonnay. The fruit was hand harvested, foot crushed at the winery and held cold for several days prior to pressing. Once pressed it was transferred with full solids to a mixture of 3-5 year old barriques. The wine fermented naturally and was left on full lees prior to being racked by gravity a couple of times in December.
95 Dozen produced.
“I was one of many who thought Corbett mad when he picked the fruit for this wine at an edgy 11.5 degrees Baume, but going at the earliest suggestion of ripeness has paid off. The wine is thrillingly taut and high-toned with a sparkling, crystalline edge, but somehow manages to also deliver a degree of mid palate richness and texture that defies the numbers. Its jaw droppingly good.” Nick Ryan, The Australian
“Milky, aniseed and bruised apple, with floral scents, maybe some citrus. It’s light and tangy, plenty of crunch and flavour, despite its delicate frame, subtle chalky texture, lemon and rind, bell-clear acidity, excellent line and length. There’s a touch of cider edginess, yet it’s clean and fresh. So refreshing and good to drink. Hard to not to race through it, though it’s more than just yum: it has complexity and energy. Yes.” 94 Points, The Wine Front
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