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Curly Flat claims Macedon Ranges is the coldest vineyard site anywhere in Australia, so it's little wonder they chose to focus on Chardonnay and Pinot Noir when they established Curly Flat in the early 1990's. Curly Flat's Chardonnay now comfortably sits among the top echelon of Australian Chardonnay and the 2019 vintage is another stunning example.
Perfumed aromatics leap out of the glass with lemon and lime zest leading to white peach, nectarine stone fruit and some subtle lees-driven pastry notes. The palate is typically vibrant with plenty of white peach, grapefruit pith and preserved lemon with lovely mineral acidity, fine chalk-like texture and subtle creaminess. Another classic Curly Flat Chardonnay release that has a long life ahead of it.
“96 Points. After 30+ years of producing stellar chardonnays and pinot noirs in the Macedon Ranges, Curly Flat is something of an "insiders" wine, much loved by members of the trade; mainly because of reliable quality and terrific value. Owner Jenifer Kolkka brought winemaker Matt Harrop on board a couple of vintages ago and the wines continue to shine; this rather Burgundian chardonnay, more Meursault than Chablis, would be fabulous with Christmas roast pork or turkey. Concentrated stone fruit aided and abetted by mineral acid drive. Lovely stuff.”- Winsor Dobbin, wdwineoftheweek.blogspot.com.
“95 Points. Portuguese tart, spice, grapefruit and lemon zest, maybe some nectarine. It’s a wine characterized by its creamy gloss and nougat, but with a ripcord of electric citrus acidity and tight juicy flavour. Creamy, cinnamon pastry, all the zest and tang, flecked with aniseed, and flinty river pebble things on a long finish. It’s really good, albeit very intense.”- Gary Walsh, The Wine Front.
“96 Points. The wine epitomises the potential of the Macedon Ranges for cool climate varieties; there is such concentration and texture yet only 12.7% alcohol and a baseline of mineral acidity that is more akin to quality Burgundy. The nose has white peach that is laced with spice and almond meal, the palate shows an understated elegance with stone fruits and lees inputs building slowly whilst being tempered by citrus and lifted by spiced impact of quality oak. The finish has piercing stone fruits, mealy richness and driving acidity that both hold your attention and focus now, but underwrite a significant future for the wine.”- Patrick Eckel, Wine Reviewer (winereviewer.com.au).
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