Carrick Extended Barrel Maturation Chardonnay is a selection of the best old barrels that are blended after 12 months then returned to barrel for at least 6 months. Following that, they are allowed to rest in bottle for at least 12 months before release.
The Carrick EBM Chard is lactic and creamy with notes of butter, toast and flint. Carrick EBM is a wine that shows the effects of lees stirring (battonage). On the palate, it is full, creamy but with tangy acid and tangerine fruit. I enjoyed drinking the Carrick now.
Carrick Extended Barrel Maturation Chardonnay 2015, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Carrick was founded in 1994. Carrick is a single vineyard in Bannockburn, Central Otago. The philosophy is based on hand-picked, estate-grown organic grapes. They are fermented with indigenous yeast with minimal additions. The wines don’t tend to be as showy as a lot of the Central Otago but they are lovely drinks.
Carrick Extended Barrel Maturation Chardonnay 2015 Wine Review
Michael Cooper Wines
“From a region producing increasingly fine, often underrated Chardonnays, this is one of the best. EBM means ‘extended barrel maturation’. The impressive 2014 vintage (5*), estate-grown at Bannockburn, was fermented and matured for 18 months in French oak barrels (12 per cent new). Light lemon/green, it is a mouthfilling, highly complex wine, with rich grapefruit and peach flavours, overlaid with mealy, nutty characters, and excellent harmony and personality. Certified organic, the 2015 vintage (4.5*) is still very youthful. Full-bodied, it is finely poised, with fresh acidity woven through its peachy, citrusy, slightly biscuity and toasty flavours, which show good complexity. Best drinking 2019+.”
Grabbed the imagination of the world for full-bodied and powerful Pinot. While some were a bit shallow, if you go searching beyond the surface level, you’ll find pockets of fascinating wines. The sub-regional Pinot experiments are great. The aromatic whites, especially Pinot Gris and Riesling, have the ability to be outstanding.
The grape that you can plant anywhere, in any climate and do anything to, and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool-climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring, as can malolactic fermentation.
New Zealand shot to fame with their unique take on Sauvignon Blanc. The wines of Marlborough were unlike anything in the world at the time. And over a decade on, a lot of people still love that style. In my opinion, they dropped the ball. It could have been the next Champagne: Limited, rare, expensive. The following fashion was the robust Pinots Noir from Central Otago, for about 18 months they were the hot ticket red.
On the back of these fads, wine lovers discovered other regions. Pinot from Martinborough, Cabernet from Waiheke Island, reds from Hawkes Bay, the whites and Pinot from Nelson.
For me, New Zealand has a lot of potential, and perhaps their best wines are yet to come. I would argue that the wines are made to drink now or drink young. They are delicate with overt fruit, and most don’t chase savoury flavours.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.