2022 Mandala Yarra Valley Chardonnay

by Mandala Wines

$24.00
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2022 Mandala Yarra Valley Chardonnay

Chardonnay is the most widely planted white wine grape in the world, and here in the Yarra Valley, it is classed as the premium variety.

The typically cool climate in the valley balances out hot days with cool crisp nights, allowing the grapes to flourish and produce that fine acidic zest Chardonnay lovers adore.

Charles' take on his Estate Chardonnay has purposely moved away from the characteristic over-oaked flavouring, to a "new style" which focuses on subtle and integrated oak to deliver texture, weight, and an enjoyable structure.

Clones 76, P58, and I10-V1.

Soil type: Clay Loam.

Barrel maturation: 10 months in 100% French oak, 15% new.

Cellaring potential of 5-8 years. 12.9% Alc/Vol

Tasting Notes

Toasted marshmallows and fresh bread. Wild peppermint, jasmine, and petrichor. Stone fruit and citrus with a pleasing acidity. Cheesecake base and brioche balanced with a tangy lemon lift before a lingering smoky French oak finish. 
Hand-picked Dixon's Creek and Upper Yarra Chardonnay. The whole clusters were gently pressed and transferred to barrel with all solids for fermentation. A combination of natural and selected yeast strains were utilised for alcoholic ferment. 10% of the batch completed malolactic fermentation.

A creamy mid-palate sits well with citrus and subtle stone fruit flavours, balanced with seductive French oak, delighting in a tight finish. Cellaring potential of 5-8 years.

Reviews

93 Points - Philip Rich - Halliday Wine Companion 2024

"Barrel fermented on full solids in French oak (15% new) with 10% of the wine going through mlf. A bright green gold. More complex than in 2021, with its aromas of oyster shells, hazelnuts and stone fruits. Still quite tightly wound and with good intensity before finishing grapefruit pithy and long." 

This Wine Is Best Enjoyed

Shooting the breeze with loved ones, long lunches, catching up with friends, a mid-week refresher.

Meal Pairing Suggestions

M: Flame grilled lobster tails with crisp sage and burnt butter
V: Haloumi, mint, and zucchini fritters with herbed aioli