A big drop down this year in the alcohol content (from 13.7% to 12.5%) from the 2016. More wild ferment percentage too. Sourced from fruit grown in the nearby, cooler Adelaide Hills and part of d’Arenberg’s “High Altitude Hillbillies” range. The labeling an homage to Burgundian livery.
d’Arenberg, The Lucky Lizard, Chardonnay, Adelaide Hills, 2017
Fermentation in old French oak barriques for 6 months (40% wild ferment). No malolactic fermentation and the barrel ferments are aged on lees for complexity. Brown spice, yellow stonefruit, hints of apple, mandarin citrus and saline minerality. Some “French toast” milky/leesy complexity. Crisp up front with a (surprisingly) creamy middle. Back palate resplendent in juicy orangey citrus. Still feels a little wobbly round the middle before straightening up. Finishes dry and slightly savoury. Carries plenty of chardonnay flavour at a good price
Wine sample courtesy of d’Arenberg