Serrat Chardonnay 2017

Serrat Chardonnay 2017

Yarra Valley, Victoria   |    750ml   |    12.5%

Serrat is the family business of former Yering Station and current Yabby Lake winemaker Tom Carson and partner Nadege Suné. Serrat has 8,800 vines per hectare - more than four times the average density, however their vines carry only a few bunches each. Remarkably, it takes one vine to produce each bottle of Serrat wine; these are genuine, hand-crafted wines of the highest quality.

The 2017 Serrat Chardonnay is a rich, flavoursome example of Yarra Valley Chardonnay with impressive concentration and texture that gives it the approachability to be enjoyed young. Finishing with a remarkable length, this is another superb offering from the talented duo behind Serrat.

"97 Points. Whole-bunch pressed, wild-fermented in French puncheons (25% new) on full solids, no mlf, matured for 11 months. The clarity of expression of this wine is outstanding. White peach holds front of stage, leaving grapefruit/citrus/apple nuances to follow, with a mere shadow of oak. The balance is utterly exceptional. Date when Tasted: 13 Mar 2018 Alcohol: 12.5% Drink By: 2027 Closure: Screwcap" - James Halliday, Halliday Wine Companion 2019.

Bonus Halliday Wine Companion 2019 with any 12 bottles of selected wines purchased

Availability: In stock

$44.90
Serrat is the family business of former Yering Station and current Yabby Lake winemaker Tom Carson and partner Nadege Suné. Serrat has 8,800 vines per hectare - more than four times the average density, however their vines carry only a few bunches each.

Remarkably, it takes one vine to produce each bottle of Serrat wine; these are genuine, hand-crafted wines of the highest quality.
1
Victoria
Yarra Valley
750
12.5
This wine is 100% from the Mendoza block of Chardonnay, which was planted in 2007.

Barrel fermented with full solids in 500 Litre French oak puncheons and aged on lees for 11 months.15% new Oak.

The nose is flinty and loaded with grapefruit and citrus notes with an under lying thread of complexity from the natural ferment, full use of solids and barrel fermentation, that will continue to come to the fore as the wine ages.

The palate is fine and focused with a purity and presence. It’s minerally and long, but has plenty of fat on the bones, it’s textured and creamy, but taut and driven.

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