Paradise IV Chardonnay 2011 - Cloudwine

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Paradise IV Chardonnay 2011

"...the wine is unexpectedly rich, indeed bordering on luscious"   James Halliday

Delivery

Spend over $200 and receive free delivery in Australia.

Price Match

Found it cheaper elsewhere? We’ll match the price.

Returns

100% satisfaction guaranteed, or return the wine for a credit.

More Information

Light yellow colour. Complex and appealing bouquet of matchstick and 'chicken stock', with spicy oak and cashew and peach stone fruit beneath. Fresh and alive, layered and delicious. Intense, concentrated flavour of great precision and length. Utterly delicious array of flavours of stone fruits, nuts and spices, with that leesy layer nicely judged. A superb wine indeed. #10 of 111  2011 Chardonnay from Port Phillip  Huon Hooke.  The Real Review

There's a coolness to the nose of this wine, reflective of the vintage. It offers up attractive melon and peach flavours, with hints of lemon butter and a gentle, nutty edge. The palate has lemon and peach flavour cast amid savoury, biscuity complexity; it's neatly layered up with grilled cashews to close. Terrific wine.  Nick Stock.  Good Food Guide.

The hallmarks of Neal's philosophy are the low alcohol levels of the five vintages so far made between 12.9% and 13.3%; basket pressing of destemmed bunches; wild fermetation of cloudy juice in 20% new French oak; limited use of sulphur dioxide; and virtually no stirring. Pale straw-green, the wine is unexpectedly rich, indeed bordering on luscious, stone fruit interwoven with toasty/creamy/nutty nuances, then a cleansing line of acidity to the finish. James Halliday

"Finely balanced, with controlled power and richness, this complex and mineral chardonnay has a slightly funky, smoky bouquet of grapefruit, melon and yellow flowers backed by waxy suggestions of ginger and lanolin, plus a hint of bacon. Taut and linear, with a rich but translucently clear presence of assertive melon and grapefruit flavour tightly knit with fresh oak, it finishes long and focused, with an increasingly rich and fatty palate tightly wrapped in a taut acidity and ending in savoury nuances of grilled nuts."  Jeremy Oliver.

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