From the man at the helm of the Sacred Hill Wines. Tony has now started his own label and he will be producing only Chardonnay. The Chardonnay-only project is run with his wife Karryn and photographer friend Richard Brimer. The wine is clearly aimed at the 'old school' style of Chardonnay, exemplified best by his top Skeetfield label. But Tony's expertise allows the wines to remain elegant and refined, even while they are while big, bold and buttery. Experimentation in style and technique is meanwhile producing results in new styles such as his remakable, un-oaked Golden Egg Chardonnay.
What The Critics Say
93/100 Sam Kim (2016 vintage)
"Generous, comforting and delectable, this fabulously expressed chardonnay displays yellow stone fruit, rockmelon, toasted hazelnut and subtle butterscotch characters on the nose. The palate is succulent and plush, and offers terrific fruit intensity and creamy texture, leading to a persistent satisfying finish. At its best: now to 2019. $25.00."
18.5-/20 Raymond Chan (2016 vintage)
"Brilliant, even, lemon-gold hued yellow colour with some depth, lighter on the edge. The nose is full and voluminous with broad aromas of fresh, ripe yellow stonefruits at the core, melded with a layering of lemon-curd and butterscotch MLF, entwined with creamy barrel-ferment elements. The nose builds to form a firm, nutty heart. Medium-bodied, the palate has full and rounded mouthfilling flavours of ripe yellow stonefruits and tropical fruits along with layers of creamy oak, and lemon-curd and butterscotch MLF. The wine has a good nutty heart and the palate flows smoothly along a fine-textured line. The creaminess is balanced by fresh acidity, and the wine carries to a creamy, buttery finish. This is a full and flavoursome Chardonnay with layers of stonefruit and tropical fruit melded with creamy and nutty oak and butterscotch layers. Match with creamy seafood and poultry dishes, and roast pork over the next 4 years. Clones 15, 95 and Mendoza, from vines over 12 y.o., 50% barrel-fermented and 50% tank-fermented to 13.0%, the wine aged 12 months in 10% new oak, the two portions exchanging containers after 6 months, the wine undergoing batonnage and 100% MLF. "
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