This blend of pinot noir and chardonnay has spent eight years on yeast lees. IT’s starting to develop some really attractive and complex yeasty autolysis characters on the nose and the palate. Biscuity and slightly meaty with consistent and even palate that carries to a long finish. Impressive wine.
This is a lighter style of chardonnay but one with plenty of deep complexity and intensity on the palate. It’s been barrel fermented with a further 10 months on lees to pick up that rich deep palate complexity. Roasted cashew and brioche with a little butterscotch. Nice wine
Really attractive aroma of cherry and light raspberry with a cedary forest floor complexity working. The palate is medium bodied but it has excellent firm structure supporting the fruit. Sinewy tannins and cedar oak sit harmoniously with the fruit. The firm palate should develop well with medium term cellaring.
Old Kent River Diamondtina 2008 ($35)
This sparkling wine is hitting a new level of complexity as it ages. Gets five years on lees so it really picks up a decent autolysis influence. It’s pinot noir dominant so there is power and depth while the chardonnay adds a nice floral lift on the nose and adds to the creaminess on the palate.
Terrific West Aussie sparkling wine.
SCORE 93/100 CELLAR 5 years
Old Kent River sauvignon blanc 2014 ($22)
Punchy and lively savvy from the Great Southern region. Tropical fruit dominated by pear and gooseberry with a creamy base. There’s a crisp acid sustaining the finish which offers stacks of intensity.
This is a nice current drinking wine.
SCORE 89/100 CELLAR 2 years
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