Ingram Road Chardonnay is exciting, fresh, zesty and truly does the great grape variety known as Chardonnay justice. Gone are the days when you need a knife and fork to drink Chardonnay. Now, this Chardonnay is being made to reflect the subtle and complex fruit structure of this variety whilst maintaining a clean fresh finish on the palate.
“94 points + Special Value” – Halliday Wine Companion ’18
“James Halliday’s Top 100 Wines of 2017 + 94 points Multi-clone wild-fermented in French oak (10% new), 10 months’ maturation. Generous and rich, with nectarine and white peach to the fore, neatly tightened on the nish by grapefruit/citrus acidity. Ready now.” James Halliday, Top 100 Wines of 2017, The Weekend Australian Magazine, Nov ’17
Long have we heard the cry ABC (anything but Chardonnay). This acronym came about due to the fact that Australian Chardonnay’s in the late 90’s were made from over ripe fruit, with lashings of malolactic fermentation which resulted in wines that resembled Golden Syrup. As Don King once said, “the past is where I want it to be, in my past.”
Ingram Road Chardonnay is not like most inexpensive Chardonnays. Firstly it is made from our cool climate Yarra Valley Estate fruit, secondly small parcels are hand picked at harvest based on fruit flavours, thirdly it is 100% French oak fermented and matured and finally we utilize significant amounts of “wild” fermentation during the primary fermentation stage. This hand’s on approach, much of which relies on Mother Nature ensures that the fresh, complex, high quality Chardonnay fruit ends up in the bottle.