This is from a relatively new producer who’s kicking goals, scoring ‘Newcomer Winery of the Year’ from James Halliday to name just one achievement. But you get chardy here that tastes like it’s from the Yarra establishment, at upstart prices. It’s a minerally style, fresh and forthright. 2016 was warm in the Yarra so you’re seeing ripe fruit on top of that, which makes this refreshing style fleshier than you might expect, and so very slurpable. There’s slate, melon, lime, pear and white peach - it’s almost like a much more complex blini. Makes me want to brunch, and to pretend it’s Sunday. And sometimes you’ve just gotta let your heart have its way.
What is a Black Market Deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
“Everything you could want and expect from Yarra Chardonnay at this price, and more - stonefruit, citrus, compelling minerality and an oaky backbone.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.