A jump back up the alcoholic spectrum from the finer 2017 and also an increase in price (but probably overdue). Same winemaking as per usual formula: 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.
d’Arenberg, The Lucky Lizard, Chardonnay, Adelaide Hills, 2018
Bright yellow gold with almost green highlights. Nutty stonefruit and citrus with almost savoury hay bale, some lifted buttery notes and a touch of baker’s spice. Presence and texture through to almost slipperiness. The push of bittersweet grapefruit to peach slices then finally succulence of zest.
Rating: 17.75/20 (91/100)
Wine sample courtesy of d’Arenberg