Patricia Chardonnay 2009
$48.0018 Awards/Critics’ Notes
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Maximum 1 bottle per order due to limited stock available.
The Patricia wines are made in honour of the family matriarch Patricia Brown. The range is a culmination of the very best in viticulture and winemaking.
The 2009 Patricia Chardonnay is an elegant style balancing natural acidity with intense fruit flavour. 44% of the fruit is from the Brown Brothers Whitlands vineyard and the balance from Coombe Farm vineyard located in the Yarra Valley. The Yarra Valley experiences cool ripening conditions like our Whitlands vineyard. The vineyard selection contributes to a tight style with wonderful fig and mealy characters typical of a cool climate Chardonnay.
95 points, 2013 Halliday Wine Companion
“Bright, light green-straw; still as fresh as a daisy approaching three years of age; the oak and fruit balance is perfect, resulting in an unbroken line from the fore-palate through to the finish and aftertaste; the flavours of the fruit are in a stone fruit and rock melon spectrum, with grapefruit also contributing.”
Blue Gold Medal 2014 Sydney International Wine Competition
|Wine Analysis:||Alc/Vol: 13%|
|Colour:||The wine shows a vibrant straw colour with a slight green hue.|
|Aroma:||The nose is complex with aromas of cashews, peach, dried fig and pear.|
|Palate:||The palate is fine and elegant with minerally characters and flavours of stone fruit. It is a lively wine with well balanced acidity and oak and a lingering finish.|
|Peak Drinking:||Until 2024|
Recommended food pairings: For the summer months the 2009 Patricia Chardonnay would be perfect with smoked trout salad with a rich citrus infused dressing. During winter try it with a wild mushroom risotto that is covered in shaved parmesan. It is also the perfect accompaniment to a ripe flavoursome camembert cheese and slices of pear.
Growing Conditions: The fruit was harvested in parcels from early to late March 2009 at baumé levels ranging from 12.3° to 12.8°. The fruit was hand picked and whole bunch pressed to minimise phenolics extraction.
Winemaker: Tom Wallace
Winemaking notes:100% of the wine completed fermentation in barrel and to add complexity 15% of the wine underwent malolactic fermentation. The wine spent 11 months in a combination of new (36%), one year old (24%) and older (40%) French oak barriques with the lees continually stirred to ensure complexity and refinement. The wine was bottled with an alcohol of 13.0%.
Critics’ tasting notes
All our products are shipped from our Winery in Milawa, VIC.
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