A classic Yarra style Chardonnay with gently textural palate nuanced by mineral notes
Hailing from the Yarra Valley region, which is recognised for producing some of the finest Chardonnay in Australia.
This wine's character makes it a fabulous food wine, we recommend trying alongside baked fillet of fish served with stuffed potatoes
De Bortoli Villages Yarra Valley Chardonnay 2014 (Australia)
De Bortoli Villages Yarra Valley Chardonnay 2014 (Australia)
Accolades
Awarded Gold Medal
Royal Queensland Wine Show
Awarded 92/100 Points
James Halliday
Awarded 91/100 Points
The Wine Front
Awarded 4 Stars
Australian Gourmet Traveler
Description
Yarra Valley Chardonnays deliver a gentle texture with savoury, chalky phenolics and this light De Bortoli Villages Chardonay in a dry style is no exceptions. The 2016 vintage is elegant with a fine nose of citrus and florals. The classic Yarra Chardonnay style of a gently textural palate with savoury and chalky characters are nuanced by mineral notes and nutty hints in this wine.
The Yarra Valley is one of Australia's premier cool climate wine regions, located approximately 50 km north-east of Melbourne near the towns of Yarra Glen and Healesville. This region is recognised for producing some of the finest Chardonnay in Australia. The De Bortoli family cultivate three unique vineyard estates in three different parts of this region for their 'Estate' & 'Single Vineyard' ranges. However, as these estate and grower vineyards have matured, (many now 20 years or older) not all of their delightful fruit fits into these De Bortoli releases and from these estate grown cuvee's lovely 'left overs' De Bortoli make this regional blend called 'Villages'. This includes estate sections Pistol, Amphi, Emu and D8 (Dijon clones). The Abbey, Denton and Hunting Glen at Tarrawarra for texture and weight. Lusatia Park at Woori Yallock for its steeliness and finesse.
In the winery grapes were whole bunch pressed and allowed to settle overnight. Turbid juice was then racked to French oak casks and allowed to ferment naturally and lees stirred in late autumn before being left to rest until the finishing stages. The finished product continues to develop complexity and interest with good cellaring for 3-5 years.
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