The Curly Flat Macedon Estate comprises of 14 hectares. Starting in 1991 and continuing to expand gradually after that. Over two thirds of the vineyard is Pinot Noir with a quarter being Chardonnay and the balance being Pinot Gris They claim to be the coolest and latest ripening vineyard in Australia with high sunshine hours that gives the team good ability to make elegant and concentrated Pinot that rivals the best in Australia. The vineyard is run sustainably but not certified.
What to say? This was as close to perfect as any Chardonnay could be. Rich, ripe, creamy, focussed, lean acid, nutty, stone fruits, melons, mouthfilling, satisfying and very layered. We drank this on Christmas Day 2015 and if we’d brought the second bottle we would have drank that too. I’d drink this wine soon because it is so lovely, but I have no reason to believe it is fading at all. I would pair it with either something indulgent like crayfish or something simple to let the wine shine.
A wholly underrate region in Australia. With a handful of extremely passionate but miserably small producers it is not surprising that those who know don’t really share the knowledge. Outstanding Chardonnay, Pinot Noir and sparkling wine is made here with a few braving some other varietals too.
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.