-
95
/ 100
Sam Kim -
93
/ 100
Ken Gargett – Winepilot.com -
93
/ 100
Ray Jordan
White
Classification
Chardonnay
Variety
2021
Vintage
750ml (Bottle)
Bottle Size
Australia
Country
Victoria, Mornington Peninsula
Region
12.8%
Alcohol %
10-15 Years
Cellaring
Scores
95 / 100"This is gracefully stylish and engaging on the nose, showing apricot, rockmelon, vanilla and almond meal notes on the nose. The concentrated palate delivers excellent weight and creamy mouthfeel, combined with finely pitched acidity, finishing delectable and persistent. It's beautifully layered and harmonious, making it fabulously drinkable. At its best: now to 2031."
- Sam Kim
93 / 100
"Fermentation of this Mornington Peninsula Chardonnay was in oak with full malolactic as well and subsequent maturation for around twelve months. There is quite an intense yellow hue to this wine and a nose which offers notes of cashews, peaches, hints of nuts and also gives the impression of a surprising shimmer of strawberries, but it is attractive citrus characters to the fore. Tight, focused, good acidity, a supple texture and a lingering finish all combine to make this an impressive Chardonnay. In a year or two, expect some complexity to emerge. Enjoy this over the next four to six years."
- Ken Gargett – Winepilot.com
93 / 100
"n an era where malolactic fermentation and extended time in oak are less fashionable, Miceli have produced a Chardonnay that uses both techniques to telling and impressive effect. The length and time on yeast lees have contributed to the rich textural feel, but the fine natural acidity ensures the wine feels linear and focus with a level of energetic lift on the finish. An excellent example of Mornington Chardonnay expressed with a deft touch of winemaking influence."
- Ray Jordan
Tasting Notes
A great year across the Mornington Peninsula has given this wine extra fruit intensity whilst retaining classic cool climate balance and freshness.
Bright pale gold. Fresh citrus and stonefruit with savoury herb, sea spray and oyster shell notes. Youthful and intense with spicy yellow fruit drive, light toasty oak, notes of fig, pear and apple, and balancing limey acidity on a dry, savoury finish.
Winery Notes:
Winemaking: Hand picked and whole bunch pressed in our membrane press, to maintain maximum fruit and minimum extraction of hard skin tannins. Mild juice oxidation is undertaken at ambient temperatures (15-20 degC) to polymerise and further remove undesirable tannins, prior to any sulphur dioxide addition. We can do this because of the undamaged grapes being received directly from the vineyard immediately adjacent to the winery. This also removes potential precursors for undesirable browning with barrel maturation and bottle ageing. Grapes from the multiple (about 10) picking dates that are blended into the final wine, ranging from sparkling wine ripeness less than 10 Be to give acidity, steeliness, mid ripeness for melon and then citrusy flavours, and then high ripeness for the peach, nectarine spectrum. Settled at ambient temperature and racked at the onset of spontaneous fermentation with a very small amount of light lees, some cultured yeasts are also used to ensure fermentation to total dryness. Fully barrel fermented at (low) ambient temperatures to attain creamy mouthfeel and maximise palate length. This wine has undergone 100% malolactic fermentation, which we feel has added further complexity and vinosity.
Winemaker’s Note: Retained on fermentation lees, in the same barrel for a year, this does not lead to excessive oak characters, instead it allows full oak integration, development of complexity and depth and mouthfeel. The oxidative handling results in remarkable colour stability in this wine. The energy input into our winemaking is genuinely extremely low due to the total absence of refrigeration and minimum of heating required for processing and fermentation control. Our cool climate and small scale is a great contribution to this.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity