Patricia Chardonnay 2014
$48.004 Awards/Critics’ Notes
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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 2014 Patricia Chardonnay is an elegant style balancing natural acidity with intense fruit flavour.
Tom Wallace, Winemaker: “With the 2014 vintage we made the decision to source fruit from our Tasmanian vineyards. Tasmania has a rich history of producing great Chardonnay; the cool climate gives the grapes a long slow development of aromas and flavours.”
95 points, 2018 Halliday Wine Companion
“This is a sterling wine, at once linear, mineraly tight:thoroughbred. Excellent fruit definition with creamed honey and leesy notes, spine-tinglingly long and pure.”
90 points, 2017 & 2016 James Halliday Chardonnay Challenge
Gold Medal 2017 Tasmanian Wine Show
|Wine Analysis:||Alc/Vol: 12.5%|
|Colour:||The wine shows a vibrant straw colour with a slight green hue.|
|Aroma:||The nose is complex with aromas of stone fruits, cashews, citrus and pear.|
|Palate:||The palate is elegant with minerally characters, struck match complexity and stone fruit flavours following through. It is a tight crisp wine with well balanced acidity, oak, and layers of intrigue.|
|Peak Drinking:||Until 2024|
Recommended food pairings: For the summer months the 2014 Patricia Chardonnay would be perfect with miso marinated snapper fillets on a noodle salad or Portobello mushrooms, char grilled and topped with olive oil, onion and balsamic dressing. During winter try it with pork fillets and a lemon and garlic sauce. It is also the perfect accompaniment to a ripe flavoursome Camembert cheese and slices of pear.
Growing Conditions: The 2014 vintage combines two vineyards from the Tamar Valley in the north of Tasmania. These vineyards experiences cool ripening conditions contributing to a tight style with wonderful fig and citrus notes typical of a cool climate chardonnay.
Winemaker: Tom Wallace
Winemaking notes: The fruit was harvested during April 2014 at baumé levels ranging from 12.5 to 13.5. The fruit was hand picked and whole bunch pressed to minimise phenolic extraction. 100% of the wine completed fermentation in barrel and to add complexity 100% of the wine underwent malolactic fermentation. The wine spent 11 months in a combination of new (35%), and seasoned French oak barriques with the lees continually stirred to ensure complexity and refinement. The wine was bottled with an alcohol of 12.5%, a pH of 3.2 and an acid level of 6.7 g/L.
Critics’ tasting notes
All our products are shipped from our Winery in Milawa, VIC.
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|Zone (defined by postcode)||Aramex||Australia Post|
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|QLD / SA Country||N/A||$20.00|
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