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Tahbilk | Wines of the Season

History

Established in 1860, Tahbilk is located in the premium central Victorian viticultural region of Nagambie Lakes. Purchased by Reginald Purbrick in 1925, five generations of the Purbrick family have been actively involved in Tahbilk, bringing a tradition of pride, hard work and a love of good wine to their unique heritage of being the oldest family owned winery and vineyard in Victoria.

Tasting Notes

Tahbilk has a rich history with each of the varietals in this blend, with Marsanne plantings dating back to 1927 and Viognier and Roussanne under vine for 15 and 25 years respectively. The 2015 vintage, winner of a Trophy, two Gold medals, three Silvers and 10 Bronze is unctuous and textural with citrus and rose petal aromas gracing a palate of honeysuckle, apricot and almond hints with a pronounced mineral edge, fresh acidity and a lingering finish. 

The 2015 Vintage

While there was above average rainfall during June and July, it was sporadic during the following months. Notwithstanding the unstable weather, the vineyards remained healthy and disease free – amazing considering the forecast conditions. Vintage itself started early – mid February – and continued apace until a lull in ripening early March that allowed the winery to catch up.

+ Food

This luscious blend is ideal with rich dishes such as creamy soups and shellfish. We recommend Chicken, thyme and mushroom pie.

254 O'Neils Road, Tabilk, Vic
tahbilk.com.au
03 5794 2555

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“Although the Chardonnays that come in my regular selections have always been nice, I still have a mental association where drinking Chardonnay equals drinking a tree.”

- Krysty Bryant, Wine Selectors Member
Guest, Lisa Currie was of a similar mind, saying, “Chardonnay has always been a variety that means an intense oakey, woody flavour, very buttery and heavy, which just isn’t to my taste.” To help bring our doubting guests around to the charm of Chardonnay, we were fortunate to be joined by Usher, who offered some insights and, as luck would have it, his Reserve Chardonnay 2016 – a unanimous crowd favourite. To explain why Usher personally loves Chardonnay, he offered a succinct analogy:

“If Shiraz and Cabernet are like Kings, then Chardonnay is the Queen – like the chess piece, it can do anything from anywhere! It’s the most interesting variety to make and to drink.”

- Usher Tinkler, Hunter Valley Winemaker
It’s also extremely food friendly, depending on the style – Chardonnay can be versatile and extremely easy to pair with a variety of dishes. You only need to think of crystalline Chablis with oysters, a generously oaked Chardonnay with roast pork or chicken, and something in between for scallops and lobster. Don’t forget that Chardonnay is also excellent with soft cheeses. It certainly added an extra dimension to the tasting having food to accompany the wines. This was particularly true of the second bracket, which all had high levels of acidity, and so illustrated how food can really enhance the wine experience. The fusilli with crab, chilli and herbs helped soften the acidity, making for a harmonious matching. So Many Regions to Love It
Chardonnay is planted in virtually every region in Australia, but the ones that have excelled include Margaret River, Yarra Valley, Hunter Valley, Tasmania and the Adelaide Hills. Bubbling under for quality there’s Orange, Mudgee and Tumbarumba, Mornington Peninsula and Macedon Ranges, Beechworth and Coonawarra. On the night, it was the Hunter Valley and the Adelaide Hills that got the most nods with support also going to Mudgee, Coonawarra and Margaret River. The styles were varying among the different regions, but showed clearly the development of Chardonnay and the multitude of ways that winemakers are manipulating the variety in their favour to create the best expressions. And for those dubious guests, the tasting certainly had the desired effect. As Lisa described, “I found the flavour nuances really interesting, most were very balanced, yet complex.” Kirsty agreed, saying, “I was delighted to find that when it’s a good Chardonnay, even the more wooded ones don’t taste like trees. They have very inviting flavours.” For member, Robert Vukasinovic, who was already a fan, he found his “love for Chardonnay has grown stronger after the tasting because there are so many new styles available compared to the past bias towards heavily oaked styles.” What it certainly showed is there’s no doubting we’ve come of age and the new dawn of Australian Chardonnay has emerged victorious.
Two Blues Sauvignon Blanc 2014
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