Daniel Honan, The Guardian, May 28, 2015
Fictional chardonnay swillers Bridget Jones and Kath and Kim have a lot to answer for when it comes to one of the world’s noblest grapes, and why, for the past 10 years or so, many of us have stopped drinking it.
Not only has it become uncool to drink chardonnay but the product itself has suffered due to the deluge of cheaply produced, homogenised and heavily oak-chipped versions of this most versatile Vinifera. The 1980s and 90s were awash with over-the-top, tropically scented, fat, blousy and nearly chewable renderings of the grape that Australian winemakers went on to conquer the world with.
Back in its hometown of Chablis, France, chardonnay has been revered for more than 500 years. Depending on where and how it’s grown, the grape’s versatility is unquestionable. Great examples can swing from lean, steeled, cold stream refreshment, to sweet late harvest wines of heady line and length, stopping at all stations, good, bad, and ugly, as it goes.
Nowadays, a zippy glass of sauvignon blanc from New Zealand, is more popular with your average drinker than a glass of heavy, creamy, chardonnay. In fact, sav blanc accounts for 72% of the total wine produced by New Zealanders, with Aussies being the largest export market. You could argue that if scenes from Kath and Kim were being written today, these reflective characters would, more than likely, be pouring themselves a glass of Sauvy Bee, instead of “Kar-don-ay”.
But chardonnay is timeless, and its ability to match effortlessly with food means phrases like, “ABC; Anything But Chardonnay”, is something you will rarely ever hear spoken, by those in the know.
I love New Zealand chardonnay. In the warmer, sunnier climes of the north, in places such as Gisborne, Hawke’s Bay, and Nelson (top of the South Island), chardonnay is scented with fresh tropical fruits and rounded textures, similar to the rolling hills that bound along the horizon. The further south you go, the cooler it gets, and chardonnay grown in the Marlborough, Waipara, and Central Otago regions, here, express their revitalising, snow peaked landscapes, as New Zealand’s alpine country pushes further up, into the sky.
Chardonnay – worth giving up your sauv blanc for. Photograph: Corbis
After a recent visit, here are my top picks of New Zealand chardonnay
2013, Crazy By Nature Shotberry Chardonnay, Millton Vineyards, Gisborne, Certified Organic, 13%, $22
James and Annie Millton have been biodynamic before it was cool. Second tier, but by no means second rate, the Shotberry chardonnay is like a safe option gateway drug into the wonderful world of northern New Zealand chardy. A blend from two distinct estate owned sites, Riverpoint and Opou, this wine is like drinking Gisborne in a glass. Ripe yellow fruits and florals, cooled by ocean spray, ripple above a barely noticeable raft of oak, which seems only there for textual protection, rather than full-blown armament.
2013, Bilancia Chardonnay, Bilancia, Hawke’s Bay, 13%, $29
Winegrowers, Lorraine Leheny and Warren Gibson are all about balance. There are six letters in both of their last names, they are both Libran, and their wines taste as if Lady Justice had made them herself, hence the name; ‘”bi’lancia” (be-larn-cha), meaning balance, harmony and equilibrium in Italian. If their La Collina syrah is the rapture, then this chardonnay is like some kind of intense party beforehand. The smell of gunsmoke and soft white flowers mingle with the air inside the glass, carrying with it pear skin, white stone fruit and salted honey aromas, while flavours of crisp green apple, buttery shortbread, like baked apple pie with slices of white peach glazed on top, provide the formula for flavour in this divine example of chardonnay from Hawke’s Bay.
2013, Hope Vineyard Chardonnay, Greenhough, Nelson, Certified Organic, 13.7%, $35
Andrew Greenhough is a man with a masters in art history, who gave up his ambitions of being an art gallery curator – a career which would have seen him showcasing other people’s artistic creations – and instead moved to Nelson with his wife Jenny, where they purchased a vineyard, in a place called Hope. There they set out to grow and create their very own works of art. This wine showcases the real strength of this region’s potential for making great chardy, à la the revered clays hills of the Moutere. Breathe deep, the golden sunlit liquid that possesses fleshy aromas of yellow nectarine, salted buttered popcorn, and green pineapple core. Luscious, not lean, curvaceous, never flabby. This wine is not distributed in Australia, and I have no idea why, but if you are travelling in the region it’s worth stocking up on.
2014, Chardonnay, Te Whare Ra (TWR), Marlborough, Certified Organic, 13.2%, $38
Anna and Jason Flowerday take winegrowing very seriously. After all, their livelihood depends on it. That’s why all their wines have a certain laser-guided precision about them, which is not to say that they lack soul, but rather, drinking a TWR white wine is like listening to a high-fidelity live performance of Daft Punk, circa 2007.
Last year was an outstanding year for the Flowerday’s, and it shows in this vitally brilliant single estate wine. Imagine, butter melting on hot river stones while cool glacial waters that smell like white linen flowers, citrus, crunchy nectarine and other stone fruits rush over them at pace, cleansing and cooling the stones, and leaving behind fine mineral traces of residual adrenaline and joy ... well, that would be an understatement.
2014, Home Chardonnay, Black Estate, Waipara , 12.5%, $45
Located in North Canterbury, on New Zealand’s South Island, Waipara valley is home to a number of premium winegrowing estates, including Black Estate, where they grow chardonnay from 21-year-old vines that were last irrigated in 1998. Winegrower, Nick Brown’s meticulous attention to detail has resulted in a wine that is all torque, which is backed up with precise lines and sleek curves. In another life, Nick may have been an Italian carmaker.
Full secondary ferment provides a textual grip that seems to have done nothing to squash the racy acids this wine drives along on. Gunsmoked cheddar, lemon spritz and coconut shavings provide the perfect hook to open wide and drink deep all the angular richness of mango skins, lace, and green pineapple core that’s held inside the glass.
2013, Block 3 chardonnay, Felton Road, Central Otago, Certified Organic, 14%, $45
The Central Otago landscape was carved from hyperbole. The mountains, the ranges, the rivers and lakes, the snow, the dirt, and the green, then gold, then red leafed vines. From sunrise to sunset, Central Otago is proof that God is a wine drinker.
Felton Road might just be the most unimaginative name for a wine label, and yet they make some of the most captivating wines in the country. The Block 3 chardonnay is deeply golden in colour and smells like frozen tropical fruits; crisp melon, fleshy pineapple, mango skins – then, soft lime, nuts and spiced honey. Upon each element sits tiny frozen flakes of ice, providing razored tension. Like sails unfurling in the wind, this wine is supple, nimble, and graceful as it goes in a round, around your mouth, down past your heart to, at last, rest in your belly and shine sunlight on your soul.
This article originally appeared on guardian.co.uk
This article was written by Daniel Honan from The Guardian and was legally licensed through the NewsCred publisher network.
