@ Erin Larkin ( went to the Mount Mary tasting - the staff say that Sam might occasionally sneak in the odd cheeky barrel of Malo); I know you like Giant Steps as well . Interesting to hear your views on Yerringburg
I'm sure that each vintage brings with it small adjustments to complement the seasons attributes... Giant Steps also super lovely. Different style. Tight.
Nice one. I just purchase some of the Fire Gully on your recommendation and intend to purchase Seville Estate and one other. Surprised to see the Tapannapa Tiers 1.5 Chardonnay not on this list. At about $55/btl is also stunning value. But some great names here I am not familiar with which always makes the discovery exciting.
Agree with your thoughts completely, however this was never an exhaustive list… there’s too many wines for that. Thanks for adding to it though - a worthy addition!
Aussie Chardonnay has swung 180o away from the old days of too much everything. In the effort to somehow convince us and foreign wine critics that we can make fine whites we have gone so far away from what Chardonnay should be that you can be forgiven for checking the bottle to see that you're not actually drinking a Chablis or even Riesling. I had to do this when I was drinking a Leeuwin Prelude which was so acid it became mouth puckering. It wasn't a faulty wine, just so lean, green and mean. Every review or Som will bang on about the structure, salinity, flintiness and of course acids so much so that it becomes groundhog day. Of course there are exceptions to this but it very much feels like a trend that has been inspired by outside agencies. (much like our South Oz Shiraz's being fawned over by RP). Hopefully it won't be too long until this is redressed and some balance return. Thankfully there are a lot more US imports available nowadays that still taste like Chardonnay and don't break the bank. I can't afford $100+ for midweek quaffing!
Trends are inevitable, and understandable, and can often be unfortunate. They make sense, especially in relation to Chardonnay, but everything comes back around in one way or another.
@@erinlarkin Agreed. Today's OzChardys remind me of when our 'Clarets' were 12.5% and that was deemed normal for a table wine. Eventually they went well over 15%. Now they seem to have found a reasonable balance that make them both relatively approachable in the short term but ageworthy too. Ahh well, it's just grape juice after all. 🙂
Thanks for an excellent review. will look for these in my local wine shop. cheers.
Let me know what you think!
@ Erin Larkin ( went to the Mount Mary tasting - the staff say that Sam might occasionally sneak in the odd cheeky barrel of Malo); I know you like Giant Steps as well . Interesting to hear your views on Yerringburg
At Dans?
I'm sure that each vintage brings with it small adjustments to complement the seasons attributes... Giant Steps also super lovely. Different style. Tight.
I think you can buy Mount Mary Chardonnay at Dans...
Nice one. I just purchase some of the Fire Gully on your recommendation and intend to purchase Seville Estate and one other. Surprised to see the Tapannapa Tiers 1.5 Chardonnay not on this list. At about $55/btl is also stunning value. But some great names here I am not familiar with which always makes the discovery exciting.
Agree with your thoughts completely, however this was never an exhaustive list… there’s too many wines for that. Thanks for adding to it though - a worthy addition!
Thank you Erin. Will take some down south. We always have a blind tasting fun night and will put some “up against “ some SW ones. Great Tks
Comparative tastings are where its at - no better place to make an opinion
Aussie Chardonnay has swung 180o away from the old days of too much everything. In the effort to somehow convince us and foreign wine critics that we can make fine whites we have gone so far away from what Chardonnay should be that you can be forgiven for checking the bottle to see that you're not actually drinking a Chablis or even Riesling. I had to do this when I was drinking a Leeuwin Prelude which was so acid it became mouth puckering. It wasn't a faulty wine, just so lean, green and mean. Every review or Som will bang on about the structure, salinity, flintiness and of course acids so much so that it becomes groundhog day. Of course there are exceptions to this but it very much feels like a trend that has been inspired by outside agencies. (much like our South Oz Shiraz's being fawned over by RP). Hopefully it won't be too long until this is redressed and some balance return. Thankfully there are a lot more US imports available nowadays that still taste like Chardonnay and don't break the bank. I can't afford $100+ for midweek quaffing!
Trends are inevitable, and understandable, and can often be unfortunate. They make sense, especially in relation to Chardonnay, but everything comes back around in one way or another.
@@erinlarkin Agreed. Today's OzChardys remind me of when our 'Clarets' were 12.5% and that was deemed normal for a table wine. Eventually they went well over 15%. Now they seem to have found a reasonable balance that make them both relatively approachable in the short term but ageworthy too. Ahh well, it's just grape juice after all. 🙂
Looks Absolutely beautiful wine's not bad either 🥰
Appreciate info on alcohol levels?
Hi Chris, Have updated the show notes above for you. Erin
@@erinlarkin thanks. Main interest is in the palate weight and texture from higher alcohols.
Very valid observations Chris
Thank you Erin Will get some to take down south.
Oh nooo I bought 6 bottles of Fire Gully from Margaret River NOT Fighting Gully from Beechworth 😂😂. I need to pay attention to what I am ordering!
Haha. BUT there’s a silver lining Jeff - the Fire Gully is very very good. Baby Pierro. Great choice!