Eddystone Point Chardonnay 2024
- 92
- $35
- Drink by: 2025-2033
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From a range of Tasmanian sub-regions, including Coal River Valley, Derwent Valley and the East Coast, fermentation was in oak barrels and maturation followed in French oak. Gleaming pale yellow, the nose offers very appealing aromatics. There is still a touch of oak in the process of integration and the wine will certainly look better in another six to twelve months. The nose gives us notes of nutmeg, cashews, stone fruits, cinnamon, a flick of jasmine, peaches and melon. A wine of medium length, it does need a touch more to go to the next level, which will hopefully come in the next year or two. There is decent balance here and the wine is bright and flavoursome. Leaving it for two years and then drinking it over the following six would see it to advantage.
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.
