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Silver Medal - 2010 Yarra Valley Wine Show2009 DENTON CHARDONNAY

TOP GOLD WINE, VICTORIAN WINES SHOW, 2011

Judges comments: Very strong class. Top Gold an absolute beauty.

HUON HOOKE, huonhooke.com, January 2012

Medium yellow colour: youthful looking. Waxy aromas, shy and not emphasising fruit. This has been a very tight wine in its youth. Lean and light, even a trifle pinched. This could be skinny when served with a chill. Possibly picked a trifle too green. Still, its delicacy means you can drink a lot of it.

ROBERT PARKER'S WINE ADVOCATE, ISSUE 201, June 2012

The 2009 Denton Chardonnay is a little closed, offering subtle notes of lightly buttered toast, warm apricots, poached pears and acacia honey. Medium-bodied with a suggestion of silkiness, a good amount of warm fruit flavors and racy acid to enliven, it finishes long and a little nutty. Drink this one now through 2014. 

NICK STOCK, THE AGE GOOD WINE GUIDE 2012

Grown across at Yarra Glen and vintaged across at Oakridge, this is a neat, elegant style of chardonnay, with gentle flinty complexity cast across fragrant stone fruits and melon. The palate's direct, even and very balanced, and there's honeysuckle through the finish - it's all here.

NICKS WINE MERCHANTS, April 2012

Brilliant pale straw colour with watery hue. Aged in French oak for 10 months. The nose displays delicate scents of citrus, cashew, biscuit and spice. Light to medium weight the palate has flavours of delicate white peach, cashew, citrus and some light spicy oak. Clean dry finish with aftertaste of delicate light peach, cashew and spice.

DAN MURPHY'S 2012

Sourced from a rare patch of granitic soils with a heat protected easterly aspect, the Denton is made by pressing grapes directly into the puncheon, without acidification, malo or the influence of new oak. The result is a textural yet tightly coiled wine that relies on fruit-derived complexity and acid backbone.

JAMES HALLIDAY, AUSTRALIAN WINE COMPANION, 2012 Edition

Mid-gold, bright; tightly wound and pure pear bouquet with accents of clove and ginger; vibrant and crunchy acidity provides detail, while the succulent fruit gives the wine length and generosity; a vibrant and pure expression of the region. Rating 94. To 2016.

WINESTATE, March/April 2011 Vol 34 Issue 2

Tight and austere but very classy wine with nice persistence of nectarine/peach flavours and high acid.  

DECANTER, AUSTRALIAN CHARDONNAY PANEL TASTING, March 2011

Honeydew melon, minerals, oak, rind, greenapple and lemon aromas. Racy and taut with ripe fruit, minerals and a lovely structure. On the leaner side. Drink 2011-14.

HUON HOOKE, huonhooke.com, January 2011

Light yellow. Shy nose of dusty oak and a touch of nougat. Edgy, a trace of acetate? Hint of pineapple. Sweet ripe fruit flavours, soft and round, full and taut. Modest length, a trifle unintegrated. Trace of sweetness. Nice wine. A touch of thickness and alcohol heat on finish.

WINEWISE, VOLUME 26, NUMBER 5, December 2010

A grapefruit/tropical chardonnay with a slight lees nuttiness and a strong backbone of acidity.

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TASTING NOTE

Bright straw with green hues. A fragrant, complex nose of white fleshed stone fruit, oatmeal, grapefruit and lemon peel. Harmonious, with no element dominating. The palate is very finely tuned and precise – grapefruit, nectarine and citrus blossom with an underlying minerality and rapier acid line. This is a tightly coiled wine of length and potential, that will unfurl over several years of bottle ageing.
- David Bicknell, May 2011

WINEMAKING

All grapes were passively chilled in refrigerated containers for 24 hours before being whole bunch pressed to tank. The resulting juices were settled overnight before being racked-off vineyard dust to barrel for a full solids fermentation. 80% of the wine was fermented in 500 litre puncheons, the balance in 225 litre barriques, and no new oak was used. Fermentation was allowed to proceed naturally, and once the ferments were dry, the wines were sulphured to prevent malolactic fermentation from occurring. The wine remained on its fermentation lees for 10 months prior to blending and bottling in February 2010.

FRUIT: Selectively hand harvested, low cropped fruit. Picked on March 6 & 7 from the Denton Vineyard in Yarra Glen. Sugar levels were between 12.2–12.8° Baume.

MADE AT: Oakridge, by David Bicknell
QUANTITY: 950 Dozen
ALCOHOL: 13.5%
CLOSURE: Screwcap




 

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