A combo-regional creation reflecting the broadening spread of the Brown Brothers sources across Victoria and Tasmania. The styling here adds another dimension, working on spicing up the fruit typicity via its full solid, natural yeast ferment plus 11 months in French barriques (26% new) which give the wine a proper seasoning of gingery oak character. There are native bush floral elements too, a delicate note of wild honey, with fruit senses of spiced peach and lemon teas. Plenty going on for the chardonnay committed.
The Chardonnay Renaissance continues. No more wishy washy or over-oaked Chardonnays, instead we are seeing a host of confident, assured young Chardonnays with potential for aging. Patricia falls into the category.
It’s not shy. Aromas are rich and inviting with stone fruits to the fore.
The palate moves things up a notch with preserved lemon, ginger biscuit, white peach, lemon zest, vanilla rolled into a pretty tight, focussed package.
Freshness is palpable, acidity keen. This is a keeper.
Head Sommelier – Quay Restaurant
Chardonnay drinkers unite as the 2018 Patricia overdelivers in fruit and power.
Green mango skin, papaya and apricot kernel with a pop of flint and savoury oak. Plenty of ripe peach and nectarine with an extremely generous mid-palate, perhaps a bit overzealous for some but the bright acidity carries its finish. For lovers of a richer style of Chardonnay, this wine ticks all the boxes.
The weight of this wine could carry proteins like roast chicken and chargrilled spatchcock. Charred corn on the cob with queso and paprika would go down a treat too.