Minimal filtration preserves the elegance of these fruit flavours and the wine is barrel fermented to increase complexity of aromas.
After primary fermentation the chardonnay is matured in French oak barriques for around seven to nine months. The wine is regularly stirred on lees to further enhance palate texture and flavours. Malolactic fermentation is also employed to encourage creaminess and weight.
While the Thomas Hyland Chardonnay is a modestly priced wine in Penfolds’ portfolio, it can include fruit relegated from Penfolds’ top white wine, Yattarna.
|88 points Steven Tanzer: Light yellow. Pear, iodine and toasty lees on the pungent nose. Spicy and incisive on the palate, offering tangy citrus flavors that give way to deeper orchard fruit and melon with air. Shows a slight hardness on the dry, stony finish, which lingers with good spiciness.
|Wine maker notes
|Youthful yellow. The nose shows notes of white stone fruits and
subtle citrus blossom, complimented by integrated, nutty oak.
PALATE: The 2007 PENFOLDS Thomas Hyland
Chardonnay is very complex, delivering great
value for money. The wine has a creamy, nougat
mid-palate with refreshing, vibrant fruit flavors;
grapefruit, fig and melon. The subtle oak gives the
palate structure and complexity.
Winemaker comments by
Peter Gago - PENFOLDS Chief
|In 2007 the Adelaide Hills experienced a dry
winter, with only a small amount of January
rainfall resulting in lower than average yields.
The dry conditions experienced in South
Australia did not affect the region as much as
others due to the naturally cooler environment and
good supplies of local underground water. All
varieties performed well; the highlights were
Chardonnay, especially from the sub region of
Piccadilly Valley, and Riesling from Gumeracha.
|Ideal with chicken, seafood and salads.