2023 Clonale Chardonnay

2023
Clonale Chardonnay

$38

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Tasting Profile

February 2024

A complex bouquet with grapefruit citrus, green pear and white nectarine skin fruit aromatics. These lead to notes of almond meal, nougat, and fresh cream which add layers and complexity. Flecks of gun flint and subtle oak spice hover in the background.

Engaging and detailed on the palate with grapefruit and lime citrus flavours that merge to white stone fruit flesh. Textural elements from time on lees and a positive line of phenolics add depth and detail to the wine. A fine and bright line of acidity provides structure and balance, driving the wine to a refreshing finish.

13.5%

Tasting Profile 2023
Tasting Profile 2022
Tasting Profile 2021

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Reviews

The WineFront, May 2024

Gary Walsh

Here we go. This is Tim Perrin’s first vintage, and I like the cut of his jib. Riper. Less worked. Melon and stone fruit, lime, some spice and nougat, maybe even some fennel perfume. It’s glossy, but has bright grapefruit  acidity, a slight flintiness to texture, plenty of flavour, lemon oil, with some creamy cashew and spice, something just a little bit savoury/umami, and a finish of excellent length. It’s a lovely expression of Chardonnay that drinks so well. It’s the best release of Clonale in many years. I’m touch and go for 94 points.

93 points

Winsor’s Choice, May 2024

Winsor Dobbin

Vintage after vintage, winemaker after winemaker, this is consistently one of Australia’s best “affordable” chardonnay choices. Tim Perrin is the new winemaker in charge at sibling labels Kooyong and Port Phillip Estate and he’s not missed a beat, slipping into the role with immediate impact. This is a blend of fruit from estate vineyards in Tuerong and Balnarring on the cool Mornington Peninsula. Think whole-bunch pressing; natural ferment and maturation in large format oak, lees aging and minimal intervention. It is a wine with lively varietal character, youthful charm and bright acid on the finish.

Halliday Wine Companion, August 2024

Jane Faulkner

Friends for Sunday lunch, a bottle of Clonale to share – a perfect day. Stone fruit and grapefruit, with pith as well, and lots of nutty and spicy aromas. The palate fleshes out to fuller bodied, textural and refreshing acidity to close.

92 points

The Real Review, June 2024

Aaron Brasher

Pretty aromas of melon, nectarine, white flowers and grapefruit pith. Mouth-filling, textured and creamy on the palate. All white stone fruit, nutty oak and pithy acidity. There’s a decent drive of phenolic grip and the length is impressive.

93 points

Reviews 2023
Reviews 2022
Reviews 2021

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The Vintage

Spring remained cold and wet, with 389mm of rainfall, making it the wettest Spring in 25 years. These conditions were challenging for our viticultural team. Waterlogged soils prevented access to the vineyards, with critical tractor operations delayed several times. Flowering commenced mid to late November amid continuing cold and wet conditions, which protracted our flowering period over several weeks. These challenging conditions prevailed until late December when we finally welcomed warm and sunny days. Fortunately, all our vineyards remained disease-free. Conditions for most of January and February were ideal. All our vineyards were healthy, albeit with very low crop loads. The mild conditions throughout late February and early March made this part of the season almost perfect for slow and steady ripening. Harvest commenced on 3 March and concluded on 14 April, slightly later than usual. Weather conditions were mild with temperatures below average and rainfall above average, providing gradual ripening throughout harvest with rain events being the only pressure. Our viticulture team worked steadily to deliver pristine fruit to the winery. Yields were lower than average due to the cool and wet 2022 Spring. Despite the low yields, fruit quality is exceptional.
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The Vineyard

The 2019 Kooyong Clonale is a blend of Chardonnay from our Tuerong and Balnarring vineyards. The fruit was gently whole-bunch pressed directly into French oak barriques (of which 7% were new), where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was aged on lees (without battonage) for nine months. The wine was bottled without fining and with minimal filtration.

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