Curly Flat Chardonnay 2016

Curly Flat Chardonnay 2016

Macedon Ranges, Victoria   |    750ml   |    13.5%

Curly Flat claims Macedon Ranges is the coldest vineyard site anywhere in Australia, so it's little wonder Jenifer Kolkka and Phillip Moraghan chose to focus on Chardonnay and Pinot Noir when they established Curly Flat in the early 1990's. Curly Flat's Chardonnay has now established itself in the top echelon of Australian Chardonnay and the 2016 vintage is another stunning example.

"95 Points. Bright straw-green; a rich and complex wine with good balance between the fruit, oak (62% new or 1yo) and acidity (7.2g/l). The quality of the fruit in barrels selected for this wine (compared to the those relegated to Williams Crossing) is clear. The warm vintage hasn't impacted on the high-elevation Macedon region. Screwcap. 13.6% alc. To 2024. $46"- James Halliday, Halliday Wine Companion 2019.

"There are big changes at Curly Flat with Matt Harrop departing Shadowfax to assume the winemaking role. This is a splendid old-school chardonnay bursting with flavour (white peach, honeydew melon and fresh fig) and braced by well-structured tannin from the 18 months it spent in 100% new French oak. Despite the extended oak regime, it's the fruit that shines through underpinned by some savoury complexity - cashew nut, quince and fresh oatmeal" - Peter Bourne, Gourmet Traveller Wine Magazine, Oct/ Nov 2018.

"Not only is this an outstanding example of cool-climate chardonnay, it also offers quite spectacular value when compared alongside village Burgundy, for instance. Power and elegance co-exist happily here with a brisk citrus zing and more restrained peachy notes. This is a wine with delightful architecture and plenty of length, allied to tension and poise. It's main strength, however, is that it is downright delicious. Wine of the Week"- Winsor Dobbin, winsordobbin.com

"95 Points. Curly Flat has a unique style to their Chardonnay that embraces new oak, the inclusion of a portion of wine that goes through malo and extended time on lees. It’s this layered approach that gives such interest to the wine. It begins with a satisfying nose of brioche, wood smoke, nectarine and almond before the palate exerts itself with a tautness of acidity that all the other elements oscillate around, white peach is the primary focus with some citrus flare in the background. The finish has a saturation of oak induced spice that melds masterfully with the fruit."- Patrick Eckel, The Wine Reviewer.

Availability: In stock

$49.90
Only available for purchase in 6 bottle increments.
Curly Flat, located in Lancefield 60 minutes from Melbourne was established in 1989 by Jenifer Kolkka and Phillip Moraghan.  From the outset, they had a clear focus on vinifying world-class cool-climate Pinot Noir & Chardonnay.  With a total 33 acres of hand tended vines, they and the Curly Flat team were committed to creating world-class wines that are an expression of both site and variety.

Jenifer and Phillip were determined to build quality in every aspect of their operation and they poured every resource into their 'baby', Curly Flat without compromise in the pursuit of excellence in wine quality with little or no regard to short-term or even medium-term return on investment. 

As of late October 2017, Curly Flat is now owned and operated by Jenifer Kolkka along with Matt Harrop (ex Shadowfax) joining the team as Chief Winemaker to oversee the grape and wine production alongside our existing skilled team. 
6
Victoria
Macedon Ranges
750
13.5
Harvested: April 2016

Clones: P58, I1V01, I1V03, I1V05

Alcohol: 13.6% pH: 3.22 TA: 7.2 g/L

MLF: 20% Oak: 18 months in French oak. 37% new, 63% older.

Tasting Note Bouquet: A complex nose of bakers spice and white florals, struck match and sea spray salinity. Notes of lemon curd, preserved lime and fresh fig form a nose that is rich yet delicate.

Palate: Powerfully elegant citrus driven palate, with grapefruit leading the charge. Seamless structure and mineral acidity provide elegant undercarriage and length to the immediately satisfying front and mid palate. Cellaring: Drinking very well now, rewards await cellaring over the next five to ten years.

Season notes Vintage 2016 commenced with budburst in September. Summer was consistently warm, but not hot, with only one day exceeding 40 degrees at the Curly Flat vineyards. Most days were in the low 30s or less. Harvest commenced in early March, the earliest vintage in Curly Flat history. This is not to say that the fruit ripened quicker (there was no contraction in our average maturation window of 110 days), rather the season started earlier and maintained an intensity throughout. The combination of our site and the 2016 season have combined to form powerful wines of concentration while maintaining the tension and length to age gracefully for many years to come.

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