2018 Tyrrell's, VAT 47 Chardonnay, 6x750ml
2018 Tyrrell's, VAT 47 Chardonnay, 6x750ml
The nose is delicate, showing some nice florals and white stone fruit with only a hint of oak. The palate is where the power of the Short Flat vineyard comes to the fore, exhibiting an intensity and length not often seen in other Chardonnays. Impeccably balanced between primary fruit characters, some secondary lees components and the fine-grained French oak.
Cellaring – 5-10 years
The nose is delicate, showing some nice florals and white stone fruit with only a hint of oak. The palate is where the power of the Short Flat vineyard comes to the fore, exhibiting an intensity and length not often seen in other Chardonnays. Impeccably balanced between primary fruit characters, some secondary lees components and the fine-grained French oak.
Cellaring – 5-10 years
Out of Stock
Case size: 6 / Bottle size: 750ml
Duty Status
From £175.00
Out of Stock
Critics Score: 96
Publication: James Halliday
From the Short Flat Vineyard that produced the grapes for the first Vat 47 in '71. The barrel fermentation protocols have long been set in stone, giving this wine a sense of variety, not of place. It often upstages cool climate chardonnays in wine shows.
2018 Tyrrell's, VAT 47 Chardonnay, 6x750ml
Vat 47 Chardonnay comes entirely from the Short Flat vineyard, where the original Chardonnay vines were planted by Murray Tyrrell in the late 1960’s.
2018 was one of the earliest Chardonnay harvests yet seen, starting on January 12. All of the fruit was hand-picked before immediately being basket pressed, the juice was then cold settled for two days before being racked to another stainless steel tank to begin fermentation. The fermenting juice was then transferred to French oak barriques to complete fermentation and maturation before bottling in October.
Vat 47 Chardonnay comes entirely from the Short Flat vineyard, where the original Chardonnay vines were planted by Murray Tyrrell in the late 1960’s.
2018 was one of the earliest Chardonnay harvests yet seen, starting on January 12. All of the fruit was hand-picked before immediately being basket pressed, the juice was then cold settled for two days before being racked to another stainless steel tank to begin fermentation. The fermenting juice was then transferred to French oak barriques to complete fermentation and maturation before bottling in October.