Even as a wine novice, I knew I liked The Chardonnay.
I still do.
That's a lie.
I love The Chardonnay.
CHARDONNAYS:
·
Jordan
Unwooded 2012: Richness, 4 months on
lees, fresh naartjies, floral, no added sulphur (***)
·
Felicite
2012: Newton Johnson, unwooded, steeley, greener nose, sauv blanc-y, Worcester/Villiersdorp
area, mowed grass nose, goats cheese taste, flinty, pebbley, very light (/)
·
Jordan
Barrel Fermented 2010: Subtle peach & vanilla nose, cardboard biscuits,
toast, old salt & vinegar chips, more texture, very Chardonnay-y, butter.
No sulphur added. (**)
·
Newton
Johnson Tank Sample 2012: Drunk
toast, creamy, very textured, like eating butter, rich. (/)
·
Jordan
Nine Yards 2011: Toasty biscuits, borderline burnt, so much butter, buttercream,
Magnum, buttery vanilla ice cream, French toast & marmalade, butterscotch,
savoury condensed milk, heavy. Burgundian. No sulphur added. Food wine (**)
·
Meerlust
2010: Old pond, old feet, rat pee – don’t go there! American Chardonnay.
(-*)
Spilling Knowledge:
·
Chablis style – unwooded Chardonnays
·
Air = smells & flavours, lets wine wake up
·
“Don’t be a poncey arsehole” when swirling wine
·
Malalactic fermentations – turning mallic acid
(crisp, apples) into lactic (milky, buttery)
