An elegant style balancing natural acidity with complexity and ripe stone fruit flavour. This vintage is a combination our two vineyards in Tasmania representing the best possible blend for chardonnay in 2018.
Recommended food pairings: For the summer months the 2018 Patricia Chardonnay would be perfect with Garlic marinated king prawns gently fried and with a lemon mayonnaise dipping sauce. During winter try it with wild mushroom risotto. It is also the perfect accompaniment to a ripe brie cheese and slices of pear.
Growing Conditions: The fruit was harvested during the middle part of March in 2018 at baumé levels ranging from 12 to 13. The fruit was hand-picked and whole bunch pressed to minimise phenolic extraction.
Winemaker: Tom Wallace
Winemaking notes: All components completed fermentation in barrel on full solids and with natural yeast to add complexity. The wine underwent full malolactic fermentation to add a further layer of interest and also to reduce the high levels of natural acidity of the 2018 vintage. The wine spent 11 months in a combination of new (26%), and seasoned French oak barriques with the lees continually stirred to ensure complexity and refinement. The wine was bottled with an alcohol of 13.0%, a pH of 3.07 and an acid level of 7.08g/L.
Jeni Port 01/08/2020 95 points
04/09/2020 Gold Medal
“Named in honour of the family matriarch, Patricia never ceases to be anything less than exciting drinking. Since the move by Brown Brothers into Tasmania, it has gained a slightly different, cooler and finer flavour base. That said, the ’18 vintage presents a rich, evocative Chardonnay of preserved lemon, ginger biscuit, white peach, lemon rind, honeyed spice. There is generosity without being heavy. Bad day? Here is the antidote.”
Jeni Port 01/08/2020
“A combo-regional creation reflecting the broadening spread of the Brown Brothers sources across Victoria and Tasmania. The styling here adds another dimension, working on spicing up the fruit typicity via its full solid, natural yeast ferment plus 11 months in French barriques (26% new) which give the wine a proper seasoning of gingery oak character. There are native bush floral elements too, a delicate note of wild honey, with fruit senses of spiced peach and lemon teas. Plenty going on for the chardonnay committed.”
“The Chardonnay Renaissance continues. No more wishy washy or over-oaked Chardonnays, instead we are seeing a host of confident, assured young Chardonnays with potential for aging. Patricia falls into the category. It’s not shy. Aromas are rich and inviting with stone fruits to the fore. The palate moves things up a notch with preserved lemon, ginger biscuit, white peach, lemon zest, vanilla rolled into a pretty tight, focussed package. Freshness is palpable, acidity keen. This is a keeper.”
“Chardonnay drinkers unite as the 2018 Patricia overdelivers in fruit and power. Green mango skin, papaya and apricot kernel with a pop of flint and savory oak. Plenty of ripe peach and nectarine with an extremely generous mid palate, perhaps a bit overzealous for some but the bright acidity carries its finish. For lovers of a richer style of Chardonnay, this wine ticks all the boxes. The weight of this wine could carry proteins like roast chicken and chargrilled spatchcock. Charred corn on the cob with queso and paprika would go down a treat too.”
Shanteh Wong - Quay Restaurant Sydney
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