Tomich Hill Chardonnay 2024
- 92
- $25
- Drink by: 2025-2031
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From an Adelaide Hills vineyard sitting around 400 metres above sea level, wild yeast is used for the ferment and the wine goes through malolactic fermentation as well. Maturation is in Burgundian barriques for a year and a half, 30% of them new. Yellow gold in colour, the nose offers attractive notes of stone fruits, mandarin, florals, lemon curd and peach pits. Hints of cashew linger in the background. There is good intensity here and the wine is fresh and still very youthful. Showing decent length and good focus, there is fine acidity running the full journey. For drinking over the next four to six 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.
