APPEARANCE
Deep ruby red.

NOSE
A rich and intense wine of dark plum, blueberries and chocolate with savoury elements from oak maturation.

PALATE
Ripe and intense fruit flavours such as dark cherry balanced with soft tannin structure offering a supple structure and length.

AGEING
The wine was matured in a combination of French oak barriques for 14-16 months.

PAIRING
Roasted or grilled beef with a green peppercorn sauce with roast hassel-back potatoes.

RATINGS

91pts

4

APPEARANCE
Intense ruby red.

NOSE
Candied cherry, dark chocolate, orange rind with hints of cassis and violets. After some time, an attractive cedary cigar box reveals itself, with earthy and dried herb nuances.

PALATE
The wine breathes elegant, a modest frame with intense fruit flavours reigned in with ample, finely grained tannins to afford a dry finish urging for food. Blackcurrant, plum and strawberry jam flavours carry through to the finish.

AGEING
The wine was matured in only French oak, 30% new and the balance 2 to 4 years old.

PAIRING
At its best with a filet mignon with roasted baby carrots and garlic cloves.

RATINGS

91pts

APPEARANCE
Clear and bright salmon pink.

NOSE
Lifted and pretty, the complex nose presents notes of rose petals, strawberry sherbet, fairy floss, Turkish delights and white flower petals.

PALATE
The palate is generous with imminent drinkability and medium weight. While fullflavoured, the attack is crisp and fruity fresh, followed by a juicy mid-palate, rich mouthfeel and the perfect balance between a tingling natural acidity and a burst of refreshing fruit and floral notes.

AGEING
Following a short maturation on lees to retain texture, the wine was racked and prepared for an early bottling at the peak of its freshness.

PAIRING
Try it with Thai squid salad in fresh herbs, char-grilled duck magret in plum sauce or hard cheeses with cherry jam.

APPEARANCE
Pale and bright fine straw green.

NOSE
Features expressive notes of citrus, passion fruit, and sherbet, with hints of fresh herbs and lemon sorbet.

PALATE
Crisp and clean with intense flavors of lime, grapefruit, mango and guava, characterized by refreshing acidity and a fruit expression.

AGEING
The wine was left to mature sur lees for about 3 months.

PAIRING
It tastes amazing with Kingfish ceviche with avocado, prawn and scallop risotto, or tuna poke bowls. Also with light dishes as watermelon and feta salad with mint or fresh Thai dishes.

]]> https://vinumlector.com/our-wine/australia/western-australia/margaret-river-western-australia/miles-from-nowhere-best-blocks-chardonnay/ Wed, 09 May 2018 11:02:33 +0000 https://vinumlector.com/?post_type=product&p=1340 Miles from Nowhere website. VARIETALS 100% Chardonnay VINTAGE 2023 Download Tasting Note]]> TECHNICAL DATA
Alcohol 13.5%

APPEARANCE
Pale green with a straw tinged hue.

NOSE
The nose is complex from the first whiff, first displaying its great minerality with notes of wet silex and sharpening stone.

PALATE
Although the attack is crisp with focused sweet lemon, melon and white flower notes, the mid-palate quickly shows lots of texture and weight with just a hint of freshly baked butter pastry and a very elegant light creaminess that carries to the finish.

AGEING
Entirely fermented and aged in French oak barrels, 25 to 30% new complemented by 1,2 and 3 year old barriques.

PAIRING
Capon with morel mushrooms; pan-fried fishes with fresh lemon and parsley; or hard, well-aged cheeses such as Comte or Parmigiano Reggiano.

RATINGS

3.8 

APPEARANCE
Pale-yellow gold.

NOSE
Fragrant citrus blossoms, papaya, grapefruit and floral notes fill the nose, complemented by biscuity spice and creamy oak. The straight-forward minerality and sharp stone aromas further add to the complexity.

PALATE
The palate presents perfect balance already in the wine’s youth, with medium frame and creamy texture for immediate drinking.

AGEING
Maturation on lees for about 6 months with limited stirring (battonage) to enhance the creamy texture.

PAIRING
Recommended pairings include crayfish ravioli with burnt butter sauce or grilled marron with lemon and dill butter.

RATINGS