It must be either a fruit characteristic, a fermentation characteristic, a winemaking characteristic or a wood characteristic, but why are these cheap Australian chardonnays so golden? They all look like one’s piss on a hot day…which might be more of a clue than we think.
Yep, almost overripe fruit on the nose, not so much tropical as just plain fresh pineapple. Then there is the taste, which is not subtle. Let’s call it a workmanlike stab at a bulk chardonnay-based table wine with some evidence of oak.
A top note of wood cellulose and butter is meant to be the oak and associated flavours, but it comes across more as “oak” and cellulose, leading to the inevitable questions about what kind, and in what form this wine was introduced to oak. My suspicion is oak staves and/or oak chips. Neither is abominable in a wine of this pedigree, but it is noticeable.
This glass is essentially a full step above the Bin 65 Lindemans of this world. Four extra dollars buys you one more layer of complexity, a recognizable butter character and a somewhat more reliable backbone of fruit and acid.
It’s okay…let’s call it OK minus, and fine with food.