2019 Tolpuddle, Chardonnay, 6x750ml

2019 Tolpuddle, Chardonnay, 6x750ml

2019 Tolpuddle, Chardonnay
Vegan / Vegetarian

Availability: 1-2 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £200.00

Critics Score: 98

Publication: Nick Stock, jamessuckling.com

Drinking Dates: Now-2026

This has power and complexity and the right grade of reductive flair, overlaid on fresh yellow grapefruit and peach with flint and wet chalk, as well as attractive oak in the background. The palate has mouthwatering white-peach and lemon flavors with a deep draw of acidity that drives the finish in really deep, precise and fresh. Lip-smacking resolve here. Elegance, poise and whip-cracking freshness. Drink over the next six years. Screw cap.
2019 Tolpuddle, Chardonnay

The Tolpuddle Vineyard was purchased by Michael Hill Smith MW and Martin Shaw in 2011. First planted in 1988 by Tony Jordan and Garry Crittenden with Chardonnay and Pinot Noir, it has since established a reputation for growing exceptional quality grapes. The vineyard took its name from the Tolpuddle Martyrs, who were transported to Australia in 1834 for starting an agrarian union. The leader of the group, George Loveless, served part of his sentence working on a property near Richmond called GlenAyr, part of which is now the Tolpuddle Vineyard.

The 20 hectare north east facing vineyard is located in the Coal River Valley, which is in a rain shadow, so is dry but cold. The dry climate ensures there is very low disease pressure, which in turn means that they can leave the grapes on the vines for longer to ensure they ripen fully. The vineyard is situated on a gentle slope and the soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines. In 2006 the vineyard won the inaugural Tasmanian Vineyard of the Year award, reflecting the performance of this unique and distinguished site.

The grapes were all hand-picked, whole-bunch pressed, and fermented in French oak barriques.The wine spent nine months in barrel with gentle stirring as required, then a further two months in tank on lees prior to bottling.