Cowpunk Chardonnay 2024
- 92
- $30
- Drink by: 2026-2030
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Natural Chardonnay made with fruit sourced from Margaret River. Previous examples have been sourced from fruit from cool climate, high altitude vineyards in the Tumbarumba region of New South Wales. Fermentation was with native yeasts in 800-litre amphora clay pots. Maturation was on solids in those amphora for six months. Winemaking was with no additives at all, including preservatives. And an intriguing bottle which could be reused as a water bottle or whatever your imagination extends to (that said, there is presumably no reason that one couldn’t do the same with a screwcap bottle). Deep yellow gold, the nose is redolent with notes of stone fruits, peaches, mango and lemon cheesecake. Quite a ripe style, which is of medium length with bright acidity, we see notes of hazelnuts and honeycomb emerging towards the finish. Enjoy this over the next two to four years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
