Mon Tout Heydays Chardonnay 2025
- 93
- $33
- Drink by: 2026-2032
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Chardonnay from Pemberton was fermented with wild yeasts, in a mix of 500-litre old French oak puncheons and ceramic eggs. The aim here is to build as much texture into the wine as possible and the team use full solids to assist with that. Pale gold/straw, we see notes of early complexity already evident. There are attractive hints of cashews, stone fruits, peaches and nectarines. This is well balanced and it is impossible not to love the creamy texture. There is a fine line of acidity and very good length here, through to a lingering and persistent finish. For enjoying over the next half dozen 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.
