New World: Chardonnay, Australia
2015: Gold 4 Silver 8 Bronze 5 Commended 8
2014: Gold 3 Silver 3 Bronze 3 Commended 6
The success story continues. Only four years ago, Australia’s Chardonnay performance in the Sommelier Wine Awards was limited to a couple of Golds and a handful of Bronzes. But since the Noo Roo style made itself felt, with elegance, complexity and texture trumping sheer size, it’s been one of the hottest parts of the competition. Not least in the way it’s re-energised the variety. Australia alone picked up more medals here this year than the whole New World Chardonnay category did as recently as 2010.
For commercial reasons, our tasters limited themselves to just four Golds here, but the swathe of brilliant Silvers (many of which could have picked up Golds on another day) shows you just how much seriously good Chardie is out there now in Australia. Terrific stuff!
From The Tasting Teams
‘I was impressed. Even at a lower price-point these wines delivered a good sense of place. They were not overworked and had freshness and beautiful concentration. They showed poise and balance.’ Olivier Marie, team leader
‘These restrained and sophisticated styles have really brought Aussie Chardonnay back to the market.’ Richard Brooks, Caroline Catering
‘I was absolutely amazed: they were clean, crisp, balanced, elegant – they were verging on perfection for me. These wines have minerality and elegance – we are not saying these words enough!’ James Hocking, The Vineyard Group
‘Nice and fresh wines, some had really nice creamy texture, with appley fresh fruit, but good acidity. Not for American customers, perhaps, but for our market, very good wines and good value for money.’ Andrea Domenicucci, Whatley Manor
‘The danger is that some are so desperate to get away from the rich, oaked style that they risk dilution, but we rated them all very highly. Every wine in the flight was a food wine with lots of freshness.’ Richard Bampfield MW, team leader
‘This is a style that is going places. Food-wise, I’d pair them with creamier, richer fish and seafood dishes, risottos, and even asparagus.’ Michael Moore, Room 24