Penfolds Chardonnay
When visiting Penfolds’ Magill Estate, I had the great pleasure of tasting many different wines – not just Shiraz, but also two brilliant Chardonnays. As is the case for all white wines, the entire cellar process takes place in Penfolds’ cellars in Barossa Valley. The fruit for the two Chardonnays comes partly from New South Wales, partly from Tasmania – which has a cold climate, therefore, emphasising fruit and acidity – and Adelaide Hills.
Bin 311 Chardonnay (2023)
Fruit from Tumbarumba (NSW), Tasmania, and Adelaide Hills. It seeks especially to express the style of a fruity cold-climate Chardonnay, rather than being terroir-driven. This results in a fresh and fruity wine, with pleasant minerality. Depending on the vintage, fruit from other regions will be blended in to match the house style. Fermented in 225L oak barrels (30% new) with lees stirring, and matured 8 months in oak barrels, the wine opens with aromas of lemon, apple and quince, along with floral and pear notes, underscored by subtle oak. Slight flinty note. Creamy texture, medium acidity. Medium alcohol, medium (+) body, nice medium (+) finish. Elegant and approachable. TBM 92 points.
Penfolds Chardonnay
Reserve Bin 16A Chardonnay (2016) – Adelaide Hills
This Chardonnay is based upon fruit from Piccadilly Valley to Birdwood in Adelaide Hills, vineyards at an altitude of up to 611 meters. Thus, the vines are exposed to cold climate influences from altitude. This leads to a fresh and fruity wine, with good acidity.
The must is completely fermented in barrels and undergoes 100% malolactic conversion. This gives the wine a creamy, almost buttery note. Therefore, the wine has great texture and mouthfeel. Pronounced aromas of grapefruit, lime, bitter lemon, grapefruit zest, with a flinty and oyster note. Dry, with medium (+) acidity, medium alcohol, medium (+) body and a medium (+) finish. A mineral Chardonnay, refined with judicious oak. Balanced, expressive, and deeply satisfying. TBM 93 points.