Seville Estate Reserve Yarra Valley Chardonnay 2018
96 POINT RATED JAMES HALLIDAY ICON YARRA VALLEY CHARDONNAY FROM WINERY OF THE YEAR
- 96 POINT RATED JAMES HALLIDAY WINE COMPANION
- 95 POINT RATED HUON HOOKE THE REAL REVIEW
- 95 POINT RATED RALPH KYTE-POWELL THE REAL REVIEW
- 95 POINT RATED GARY WALSH THE WINE FRONT
- JAMES HALLIDAY WINERY OF THE YEAR 2019
- 5 RED STAR RATED WINERY JAMES HALLIDAY WINE COMPANION
Tight melon/grapefruit, spice and citrus aromas are apparent. The palate is tight and pure with great focused melon/grapefruit fruits and lees complexity. This wine has a great length of flavour showing match stick flintiness, creamy lees and high natural acidity freshening the finish. This is a tightly wound style ready to unwind over the medium to long term.
96 Points - James Halliday - Wine Companion
"Has that extra level of texture and structure providing the framework for more freedom to work on ways to introduce X-factor displays that increase the drive and length. Akin to a snowball rolling down a mountainside."
95 Points - Huon Hooke - The Real Review
"Light, bright yellow hue. Very complex cashew, almond and lightly-toasty bouquet, with a subtle note of smoky reduction - more subtle than in the regular Seville chardy. The palate is refined and gorgeously flavoured, long and delicate and stylish. A wine of real finesse. (The Reserve is made from the best barrels from a south-facing block)"
95 Points - Ralph Kyte-Powell - The Real Review
"Chardonnay is one of Australia’s greatest wines, with a number of regions across the country producing impressive refinement and style. Victoria’s Yarra Valley is one of the best, and this example should be a regional benchmark. It’s very complex, but it’s so subtle that it could be overlooked in a line-up of more powerful chardonnays. A heart of white peachy fruit is layered with nutty, leesy notes, a touch of butterscotch, and some lightly smoky sulphide. All is harmony, and the palate follows with deliciously fine flavours and elegant texture, finishing very long and fragrant."
95 Points - Gary Walsh - The Wine Front
"Almond, white peach, citrus, lemon peel, light spicy oak tucked in discreetly. It’s light, has a little gloss, but really surges through the finish. Gentle and understated, a little bit of green just gives it colour, and the crunch and texture is assured. Excellent."
17/20 - Jancis Robinson
From a particularly cool, south-facing site on fertile red volcanic soils, 180–200 m (590–656 ft) elevation. Well shaded. Own roots, I1OV1 clone. 2,200 vines/ha, 3.7 t/ha. Whole-bunch pressed, natural fermentation in French oak barrels, 30% new. Aged 10 months. TA 6.8 g/l, pH 3.23. Bottled end of November 2018. Racy and lacy. Nice savoury streak. Rich and convincing. Citrus-peel character. 17 / 20.
When Dr Peter McMahon planted the first vines at Seville Estate in 1972, it marked the rebirth of the Yarra Valley as a premium wine region. By the end of the decade, Dr McMahon and his wife Margaret, were producing wines that served to restore the well-established reputationthe Yarra had enjoyed in the 19th century.
Since the first vintage in 1976, Seville Estate has cemented its position as one of Australia’s premium wineries, consistently receiving widespread acclaim and many prestigious awards, both in Australia and internationally. Surprisingly in a region more renowned for its red wines produced from Cabernet and Pinot Noir, it was the Seville Estate Shiraz that received the most attention, quickly becoming one of Victoria’s most sought after wines.
Peter and Margaret’s grandson, Dylan McMahon joined Seville Estate in 2000, and became the chief winemaker in 2004, following the passion ignited a generation before. Dylan was on track to become an electrical engineer until he decided to follow his destiny and make wine. Peter McMahon has undoubtedly been a notable influence on Dylan’s chosen career. “My grandfather retired in 1996. I’ve learnt from him that while concentration is important in wine, elegance and finesse is the key to our wine.”
Fruit is hand picked and gently whole bunch pressed. Juice is run directly to tank and gravity fed to barrel. Fermentation occurs naturally in barrel. Following primary fermentation, maturation continues on lees for 10 months. Malolactic fermentation is not encouraged. A range of French oak coopers with 10-15% new barriques, are sourced to introduce oak complexity.
Yarra Valley, Victoria
|Cellaring:||Drink now or cellar mid term|
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