While some Tassie wines might seem like the new kid on the block, there’s some decent vine age down there too. The Meadowbank Chardonnay vineyard was planted in 1987, so with 30+ years of vine age, the quality fruit here is really singing.
For this chardy, the Meadowbank team puts the focus on the fruit without too much winemaking intervention. Lees stirring is kept to a minimum so the purity of fruit shines through, and then its framed with subtle French oak. Only 15% new oak barriques were used with the remainder in used barriques - again to let the chardonnay fruit enjoy centre-stage. You’ll love the balance and structure here. Pithy citrus notes and piercing minerality meld with the right touch of oak for support - without masking the wine’s fruit purity. This is text-book Tassie at its finest.
“Vines planted '87, hand-picked, whole-bunch pressed straight to French barriques (15% new), matured for 9 months, the majority without stirring. Very pure, intense and long, balance thanks to the foregoing. The minimalistic approach is interesting.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
987-planted Chardonnay vines, hand-picked and whole-bunch pressed straight to French barriques (15% new), matured for 9 months, the majority without stirring. Delicious.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.