Price:  £17.95 £15.00 | Case Rate: £15.00
Ex Tax: £12.50

Leogate Estate Wines - Brokenback Vineyard Chardonnay 2015

Information

  • Country: Australia
  • Wine Region: New South Wales
  • Wine Area: Hunter Valley
  • Grape: Chardonnay
  • Grape Percentage: 100% Chardonnay
  • Alcohol Percentage: 12.7%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WA: 87 (2015)

Wine tasting notes

Pale straw green, this pretty chardonnay displays an oyster shell, silex-minerality with white peach, mandarin blossom and balanced, ruby grapefruit-acidity guiding the integrated, cashew characters of the French oak.

Winery Information

Leogate Estate Wines

Leogate Estate is a sustainable estate at the foot of the Brokenback Range in Australia’s oldest wine producing region, the Hunter Valley. First planted in the late 1960’s by “one of the founding fathers of the modern Australian wine industry”, Len Evans AO OBE, current custodians Bill and Vicki Widin bought the original 50-hectare Brokenback Vineyard in 2008. The Widins and Senior Winemaker, Mark Woods, have presided over international accolades including the IWC Trophy for Best New.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)87 pts

Gentle notes of roasted cashews join citrusy fruit on the nose of the 2015 Brokenback Vineyard Chardonnay. It's a pleasant, medium-bodied wine, but it's not as generous as many Hunter Valley Chardonnays, with an emphasis on grapefruit flavors and underripe apple and pear notes that fade quickly on the finish.

Vinification Notes

The grapes were handpicked and cold settled in stainless steel before being divided into five components. The first 10% was racked into new French oak (300 L hogshead barrels) and allowed to undergo wild yeast fermentation. The next three components were racked, respectively, into 1-year-old, 2-year-old and 3-year-old hogsheads barrels and inoculated for a cultured ferment. The last parcel was fermented in stainless steel to bring a fresh character in the final blend. After seven months of maturation, the parcels were blended, fined and filtered. Malolactic fermentation was not encouraged.