A fruity, modern Aussie Chardonnay from the cool (well coolish) Adelaide Hills, where the oak is unintrusive and the pure pear and peach fruit is allowed to express itself. The result is one of those whites you want to glugg by the glass in your nearest wine bar.
Consistently among the best value whites in the Aldi range (and that’s a high bar to clear), this Jura fizz is frothy and tangy, showing notes of pear tart, a hint of brioche and the structure and acidity you expect from cool climate Chardonnay.
An ambitious – and ambitiously priced – single vineyard blend of Pinot Noir and Chardonnay from the producer that continues to lead the English sparkling wine revolution. The bubbles are particularly fine here, the low dosage beautifully judged, the acidity refreshing and citrus-edged, while the bready, leesy, autolysis-influenced flavours linger tantalisingly on the tongue. Classy stuff.
One of those wines that tastes every bit as good as it looks, this Scottish/Australian collaboration eschews the leaner, reductive, early picked style that’s favoured by some winemakers Down Under in favour of something a little more substanial and textured. Deftly oaked, oatmealy and refreshing, with a focus and minerality that wouldn’t look out of place in the Côte de Beaune.
An impressive example of the new, cool climate style of Australian Chardonnay that takes Burgundy as its inspiration. Tangy, bright and crunchy, with citrus-fresh acidity, subtle oak and lovely focus and length, this is a classy New World white that will age further in bottle.
Anyone who doubts that the Australian Chardonnay revolution is one of the most exciting trends in the world, right now, booting the old “sunshine in a glass” cliché into the Great Southern Ocean, should join The Wine Society and get hold of a bottle of this remarkable wine from the cool climate Adelaide Hills. Burgundy could only dream of providing such value at under £10. Fresh, minerally and yeasty, with subtle oak and a savoury undertone, it tastes like a really good Saint Aubin. Drink over the next five years.
A blend of 20 wines from ten different vintages, some of which are 15 years old, Krug’s non-vintage blend is one of a kind. It’s rich, complex and palate coating, with small bubbles, savoury, umami notes, hints of hazelnut and honey and a dry, refeshing palate. The kind of Champagne that works extremely well with food rather than as an aperitif.