A Chardonnay that is said to be made to appease sommeliers and Gen Zers because it's the type of wine they want.
The more I looked at this Chardonnay the more confused I got. Was it over extracted? Maybe. It's all oxidised apple, honeyed tones, and with a bit of a cheesy thing going on. Fully barrel fermented (50% new oak) seeing out 8 months, it is heavy and broad. To the eye, it looks like reconstituted apple juice in the glass and a far cry from what the 'modern' Chardonnay drinker would crave. Quite textural from 7 hours on skins, the phenolic grip is hard to miss. Some ginger-like spices come late. There's a pinch to the acid which is said to be natural. It's just tough going. I'd prefer others.
84/100
Region: South Burnett
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