Print this Wine         1999 Grosset "Piccadilly" Chardonnay   PICCADILLY, ADELAIDE HILLS                 January Release   Chardonnay       Not confining his activities to Riesling, Jeffrey Grosset has sought to make the finest possible Chardonnay. Perhaps he has succeeded with this, his latest from his supreme line of Chardonnays from the Adelaide Hills. Made in true Burgundian tradition the fruit is fermented totally in oak barrels and this makes a rich, satisfying wine that has longevity as well as immediate appeal. The appearance is a medium gold with plenty of color to the edge of the liquid level. This gives you an indication of the depth of flavor about to explode from the glass. One sniff and you get a huge array of aromas. There are some bread dough and yeast based flavors. There are some peach, grapefruit and melon fruit aromas. There are some nutty and earthy aromas. There are some vanilla and charred aromas. This is a very complex wine. Taste the wine and the fruit flavors tend to be the most dominant. They seemed to have far more competition on the bouquet. Whilst these other characters are still there the fruit is most vibrant in its youth and the aromas become stronger as they warm up inside your mouth. All of the other characters evident on the bouquet are present but somewhat in the background. Texturally this wine is creamy, almost oily in feel across the palate. This is due to sheer concentration of flavoring compounds and due a significant percentage of the wine undergoing malo-lactic fermentation. The finish sees some acid to make the finish seem fresh, however the overall effect is one of softness. This wine will need further time to allow all the competing flavors to intermingle become integrate. This will take around 4 to 6 years, however it is unlikely to need further time beyond this. Select food that will have enough richness to match the complex and almost heavy nature of this wine. Crayfish and game poultry like pheasant and guinea fowl would be my first choices. If you prefer crayfish make sure the dish is simple perhaps just simply broiled with a drizzle of melted butter. The poultry could be roasted and served with a rich sauce, possibly flavored with mushrooms or nuts.

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