This cool climate Chardonnay is sourced from the Adelaide Hills, Tasmania and Tumbarumba. A gentle light straw colour, it is bright and fresh with appealing citrus fruit flavours giving way to hints of almonds and crème brûlée. Moreish and enticing it encapsulates the new generation of white wines coming out of Australia, that focus on brightness of fruit rather than weight and excess.
Struck match, touches of toasted hazelnut and grilled peach and fresh lime notes give the 2017 Chardonnay Bin 311 ample complexity on the nose and palate. It's medium-bodied, with a touch of creaminess on the mid-palate and a long, silky finish. New for this year, it's a blend of fruit from the Adelaide Hills (56%), Tasmania (27%) and Tumbarumba (17%), so in the United States, it carries the inauspicious GI of South Eastern Australia. Don't be misled by that, as it's a serious, classy wine for a very reasonable price. Drink 2019-2025
Its Tumbarumba source is now supplemented by cool-climate fruit from Tasmania and Adelaide Hills, ‘to allow us to make more and minimise the risk’. The result is a deft, dry white with a hint of lees-derived matchstick and smoke, followed by a touch of spritz on the tongue complemented by precise fruit and leesy intensity and definition. It's at once ripe and juicy and yet streaked with lively acidity, underpinned by a subtle touch of nutty, vanilla oak. Try shellfish or firm white fish to accompany this. Drink 2018 - 2025
Penfolds was founded by a young English doctor who migrated to Australia a century and a half ago. Dr Penfold maintained a firm belief in the medicinal value of wine (don't we all?). Before he left Britain he had obtained vine cuttings from the south of France and these were planted around the site of the modest stone cottage, called the Grange after his wife Mary's home in England, at Magill on the outskirts of Adelaide in 1845.Up until the Second World War, the company mainly produced fortified wines and brandy, with only a small amount of table wine. Jeffrey Penfold Hyland, however, decided to change Penfolds' direction, increasing the company's production of table wine, which at the end ofthe war still accounted for only 3 per cent of Penfolds' total production.In 1950, Jeffrey Penfold Hyland convinced the company to focus more on table wine, reflecting the emerging shift of consumer tastes. The task of effecting this change was given to winemaker, Max Schubert, who had joined the company as a teenage messenger boy in the early 1930s. In 1951, following a visit to Europe, Schubert produced the first experimental vintage of Grange Hermitage, a Shiraz based wine inspired by the great, long-lived red wines of France. Fifty years later, Grange remains a flag bearer for the industry and the wine which not only fundamentally altered the course of Australian red winemaking, but also led the way in establishing the quality image for Australian wine internationally.