This is Pete Dredge's second Meadowbank Chardonnay and what an impressive follow-up. From 20-year-old estate vines, the 2017 was handpicked and whole cluster pressed directly to French oak barrique (12% new) for a natural ferment. The wine underwent full malo and spent the following nine months in barrel, on lees.
From 20-year-old estate vines, the 2017 was handpicked and whole cluster pressed directly to French oak barrique (12% new) for a natural ferment. The wine underwent full malo and spent the following nine months in barrel, on lees.
On the nose there's fresh nectarine, lemon curd and a dusting of roasted nuts. Focused and chiseled, the palate is tangy and pithy with layers of citrus and crunchy stone fruits.
Meadowbank was first planted in 1974 prior to the purchase of the estate by Gerald and Sue Ellis in 1976. The initial plantings were small, but the business was enthusiastically grown by Gerald into the premium offering that is seen today. Partnering with friend and winemaker Peter Dredge, the next chapter is now being written. ‘Meadowbank’ is the purest realisation of what our vineyard and Tasmania can offer. Located in the verdant Coal River Valley, north of Hobart in Tasmania, Meadowbank has two estate vineyards spanning over 50 hectares. The primary vineyard sites are at Cambridge and Glenora. Modern winemaking influence is obvious in these well packaged, cleanly made wines. Reflecting their cool climate origins, the winemaking team pick at physiological ripeness to elicit the most natural expression of their fruit.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Three clones, hand-picked, whole bunches, wild-fermented in French barriques (14% new), matured for 9 months. While Tasmania has at times faltered with chardonnay, both small and large producers are coming to understand it better, this a good example. It is intense and precise, acidity simply part of a much larger whole, the fruit spectrum balanced to also include apple and pear.'
GARY WALSH - THE WINE FRONT
Made by the gentle hands of Peter Dredge, who knows a thing or two about Chablis, and Chardonnay. Fine, perfumed, the right amount of green apple and citrus zip, tingle of pitch-perfect acidity, citrus rind and a softening dab of oatmeal and sour yoghourt, maybe some green olive too, and a finish that’s tight, crisp, long and compelling. Subtle Chablis-like thing, and bloody good it is. More please, and thank you.'
Toasted almond and smoky aromas, with background peach. The acidity is quite fierce, piercing and almost too much, while the flavour is refined and tightly-focused, tense and long. This needs food and would be great with fish. The acidity is impressive, and the wine will richly reward some cellar-time.'