Mon Tout Chenin Blanc 2024
- 93
- $33
- Drink by: 2025-2031
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There’s so many really interesting Chenin Blancs being produced in Western Australia these days. This one’s from Margaret River and it’s made with natural fermentation and minimal intervention with low sulphur and no filtration. There’s some skin contact after the wild fermentation, and it gets some maturation after the fermentation in some older French oak and even some ceramic eggs. So, it’s lightly touched and yet it retains a deep intensity of fine flavours. Has the refreshing natural acidity for which Chenin Blanc is well known. It’s a wine that’s drinking rather beautifully now, especially with food, with that dry, even slightly savoury finish. But a few more years will see it develop rather nicely.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
