TN: Howard Park Chardonnay 2013
Posted: Mon Dec 30, 2019 10:27 pm
This was a group tasting note from a vertical I conducted nearly 3 years ago http://forum.m.auswine.com.au/forum3/viewto ... 4d#p140862:
2013 Howard Park Chardonnay (Great Southern 60.9%, Margaret River 39.1%, 12.8% alc). Only slightly darker than the first three wines, and still very much in the pale straw spectrum. It shows more of the fleshy peach characters, along with melon, stonefruit, a hint of struck match, and one taster got “toasted banana bread”. The palate is layered, with creaminess, toast, some salted caramel, roasted marshmallow, and notable viscosity compared to the surrounding wines. One taster noted that she had “died and gone to heaven”, however opinion was divided – it was either your favourite wine of these four or out of kilter with the rest. It’s developed at a different pace than the previous wines (and indeed, a couple following).
I don't know why I haven't opened one since. It has definitely developed over that time, and is now a moderate yellow in colour. The fleshy peach characters are still evident, but there's also some grapefruit alongside honeydew melon. The palate is also showing development, with some yeastiness replacing creaminess. There's a little toast, and the peaches have been oven-baked in a pastry case. The viscosity is still there, but no more than I would expect from a 6 year old wine.
This is interesting, and I will reference the previous TN in terms of "developing at a different pace" to surrounding vintages. I think this has become more apparent, and I might suggest this is an early-drinking vintage (a relative term, given that these wines age superbly).
Cheers
Allan
2013 Howard Park Chardonnay (Great Southern 60.9%, Margaret River 39.1%, 12.8% alc). Only slightly darker than the first three wines, and still very much in the pale straw spectrum. It shows more of the fleshy peach characters, along with melon, stonefruit, a hint of struck match, and one taster got “toasted banana bread”. The palate is layered, with creaminess, toast, some salted caramel, roasted marshmallow, and notable viscosity compared to the surrounding wines. One taster noted that she had “died and gone to heaven”, however opinion was divided – it was either your favourite wine of these four or out of kilter with the rest. It’s developed at a different pace than the previous wines (and indeed, a couple following).
I don't know why I haven't opened one since. It has definitely developed over that time, and is now a moderate yellow in colour. The fleshy peach characters are still evident, but there's also some grapefruit alongside honeydew melon. The palate is also showing development, with some yeastiness replacing creaminess. There's a little toast, and the peaches have been oven-baked in a pastry case. The viscosity is still there, but no more than I would expect from a 6 year old wine.
This is interesting, and I will reference the previous TN in terms of "developing at a different pace" to surrounding vintages. I think this has become more apparent, and I might suggest this is an early-drinking vintage (a relative term, given that these wines age superbly).
Cheers
Allan