Tinnyu Coma Chardonnay 2024
- 94
- $165
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Grown across two high-altitude Shangri-La villages — Xi-Da at 2,800m and A-Dong at 2,600m — on sandy-loam soils threaded with gravel and red schist, this is wild cold fermented over 16-18 days with no post-ferment maceration or MLF, then aged eight months in 70% stainless steel and 30% French oak. Pale gold colour. It kicks off with savoury tones of bran, candle wax and hard cheese rind with emerging preserved lemon rind and ripe citrus to fill out the fruit. There are some pine nuts and pickled herb tones in the mix, too. In the mouth, there’s a waxy texture while still lifted and fresh with the savoury tones cut up and elongated by a tight line of citrusy acid and coiled phenolics. Nutty tones permeate the close, but the zingy citrus really injects the finish with freshness while the structural elements draw very good length. This holds loads of interest on account of its savoury complexity and taut citrusy fruit. Very cool.
Tom Kline is a wine writer, reviewer, presenter, and educator based in Victoria, Australia. He is the Australian correspondent for the internationally respected publications Jasper Morris Inside Burgundy and Jane Anson Inside Bordeaux, where he highlights the top tier of Australian wine for a global audience. Tom also writes for leading outlets including Decanter (UK), Wine Spectator (US), and Halliday Magazine, among others. An experienced wine show judge and WSET educator, he has authored several consumer-focused wine courses aimed at making wine more accessible and engaging. In 2023, Tom was awarded Best Published Feature Article or Wine Column at the prestigious Wine Communicator Awards, presented by Wine Communicators of Australia.
