Print this Wine         1997 Grosset "Piccadilly" Chardonnay   AUBURN, CLARE VALLEY                 January Release   Chardonnay       Now firmly established as Australia’s master of Riesling, Jeffrey Grossett has, in recent years turned his attention to towards Chardonnay in order to make another great white wine. The fruit is sourced from a vineyard in Piccadilly, in the Adelaide Hills. Here the climate is cooler than Jeffrey’s Riesling vineyards in the Clare Valley, as the altitude is slightly higher and the prevailing weather patterns moderated by the maritime influence of Port Lincoln. There is so much fruit on the bouquet, with pineapples, pears, apples and melons all competing for supremacy. Underneath this exuberance of fruit is a hint of nutty and butterscotch overtones and the faintest wisp of new oak. These characters from the barrel fermentation technique employed in making the wine would ordinarily be the most dominant character in a similar wine that does not have the intensity of fruit in this particular wine. Once the wine is in your mouth its richness is only too obvious. There are also creamy overtones, no doubt from the malo-lactic fermentation process. The ripeness of fruit translates into a gentle sensation of warmth on the palate which is very satisfying. There is ample biting acidity at the finish which is due to the cool climate of the vineyard with the grapes, picked very ripe still had abundant acidity. All the components to this wine are very obvious in its composition and will take considerable time to meld together and fully integrate. The wine can be enjoyed now, however if you prefer something more mellow, wait about 5 years. The wine is perhaps too powerful for all seafood, with the possible exception of the very rich fresh crayfish. Apart from seafood, chicken and quail would be complemented by the rich nutty and creamy sensation in this fine Chardonnay.

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