TN: Higher Plane Chardonnay 2013 (Margaret River)

[Waiters Friend]

G'day

A rummage through the cellar reveals that I went long on MR Chardonnay from 2013. A sad position to be in ..... not. This one is from the Higher Plane vineyard at the southern end of the region (and made by the team who also make Juniper Estate). Barrel fermentation in French oak, etc and portions of the wine had 10 months on yeast lees post fermentation.

Pale yellow in colour. A rich nose redolent of stonefruits - nectarine, yellow peach - accompanied by the savoury characters you would associate with French oak - cedar and vanilla. Strong nuttiness as well. The palate is moderately weighty, and well balanced between acidity, light tannic grip and developed fruit. There's also a lovely texture presumably derived from lees ageing.

I'm undecided as to whether this will get better. I have another 9 or so bottles, so I will try them out on a semi-regular basis. I can't see it necessarily getting better, just different, with age.

Cheers
Allan

[Waiters Friend]

My last post over a year ago was undecided on whether the wine would get better or not. I think it has, by some margin.

Cashew nut has emerged on the nose, while the palate has also acquired some nuttiness which adds to palate weight and complexity. Otherwise, the descriptions from 18 months ago are still largely accurate, but this has become a more complete wine.

[Waiters Friend]

After the last bottle, I don't know why I have left it nearly another 2 years before opening another one. Too many wines, not enough time.

Still yellow in colour, with no hint of gold. After reading the previous notes, I am surprised to find that the overwhelming sense on the nose is back to fruit. Specifically stonefruits and especially yellow peach or peach-skin. By now, though, we're looking at secondary fruit characters. Oak has fully integrated, and takes a back seat.

The savoury notes (which are largely oak driven) are mostly on the palate, in terms of some nuttiness and oak tannins. The palate works really well with food, especially as the texture comments from the original tasting note still hold.

Probably not going to get any better, so I should drink the remaining bottles in the next year or so.

Cheers
Allan

[Dragzworthy]

After the last bottle, I don't know why I have left it nearly another 2 years before opening another one. Too many wines, not enough time.

Still yellow in colour, with no hint of gold. After reading the previous notes, I am surprised to find that the overwhelming sense on the nose is back to fruit. Specifically stonefruits and especially yellow peach or peach-skin. By now, though, we're looking at secondary fruit characters. Oak has fully integrated, and takes a back seat.

The savoury notes (which are largely oak driven) are mostly on the palate, in terms of some nuttiness and oak tannins. The palate works really well with food, especially as the texture comments from the original tasting note still hold.

Probably not going to get any better, so I should drink the remaining bottles in the next year or so.

Cheers
Allan

Nice notes as always Allan. You have a lot of these to get through! It's a maker that I've not heard of before..have you tried the new Mentelle 2018? I found it fantastic.

[Mahmoud Ali]

Probably not going to get any better, so I should drink the remaining bottles in the next year or so.

So, it has finally reached a higher plane has it?

[Chuck]

In general MR Chardonnay is the only chardy I buy now after falling for it a decade or so ago. Even at the cheaper quaffing end it's great eg Swings and Roundabouts. Good French oak at the higher end adds another dimension and ageing ability. I am continually impressed how even quaffers age well. Found one from around 2007 buried in the cellar recently and it was good. Can't remember the name.