|Dry, White, Medium Bodied, Fresh, Floral, Citrus Fruit, Textured, Barrel Fermented and Oak Aged, Toasty, Elegant, Well-Defined
|Coal River Valley, Tasmania
Tolpuddle Vineyard, Coal River Valley Chardonnay is an artisanal white wine with robust notes of white floral, lemon barley, yellow grapefruit, lemon pith, and flinty minerality. A combination of lightness, delicacy, and texture provide a pleasing balance of aroma and taste. It is enhanced by a subtle shortbread flavour that adds complexity and character.
Decanter Magazine: 97Pts
Drinking Window: 2022 - 2036
"Bang! The impact of sulphides and flinty minerality deliberately drives stronger, more strident aromas, serving as a clear signal that there is also great drive and richness in the body. Grunt and heft are added to clean citrus lines, introducing more savouriness to the rounded mid-palate and ensuring great tension that vibrates at the core of this wine."
Drinking Window: 2024 - 2034
"Five trophies in Melbourne including Jimmy Watson white. Hill Smith, returning from the awards ceremony, had no room for the trophies in his car!
Young but complex. Rather richer nose than some. Everything in its place for fine development but not yet integrated."
About the Producer
The Tolpuddle Vineyard was purchased by Michael Hill Smith MW and Martin Shaw in 2011. First planted in 1988 by Tony Jordan and Garry Crittenden with Chardonnay and Pinot Noir, it has since established a reputation for growing exceptional quality grapes. The vineyard took its name from the Tolpuddle Martyrs, who were transported to Australia in 1834 for starting an agrarian union. The leader of the group, George Loveless, served part of his sentence working on a property near Richmond called GlenAyr, part of which is now the Tolpuddle Vineyard.
Vineyard and Winery
The 20 hectare north-east facing vineyard is located in the Coal River Valley, which is in a rain shadow, so is dry but cold. The dry climate ensures there is very low disease pressure, which in turn means that they can leave the grapes on the vines for longer to ensure they ripen fully. The vineyard is situated on a gentle slope and the soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines. In 2006 the vineyard won the inaugural Tasmanian Vineyard of the Year award, reflecting the performance of this unique and distinguished site.
The grapes were all hand picked, whole-bunch pressed, and fermented in French oak barriques. The wine spent nine months in barrel which had a mixture of toast levels and a third of which were new. There was gentle lees stirring as required, then a further two months in tank on lees prior to bottling.
Net Orders Checkout