Tolpuddle Vineyard in the Coal River Valley in Tasmania has become one of the most important and exciting vineyards in Australia. Planted in 1988, it has become a beacon of world class Chardonnay and Pinot Noir, since the vineyards namesake label was introduced by the team behind Shaw + Smith in 2012. Since this first vintage a series of high quality, consistent wines have ensued, and the latest is the recently released 2019 Chardonnay. It is an allocated wine that has received massive praise from critics here and abroad. We have two dozen available to offer and it is first in best dressed. If you prefer to order only three bottles, please contact directly and we will try and accommodate.
The Tolpuddle Vineyard is uniquely Tasmanian, isolated and baron, with cool temperatures and a long, dry growing season. The vineyard flanks a long, gentle, north-east facing slope in the south east corner of Tasmania, just north of the Derwent River and just south of the town of Richmond. With a small forest at the crest of the slope, you can’t help but think of Burgundy,, and whilst the wines have intensity of flavour and a powerful acid that scream Tasmania, there is a structure, texture and depth that rival some of France’s great Chardonnay’s.
2019 was an unusual vintage, warmer than average for Tasmania, highlighted by the forest fires burning in the south west of Tasmania for several weeks. This made it difficult for growing Pinot Noir in the vintage, but Chardonnay excelled. Tolpuddle Vineyard Chardonnay wines are typified by intensity with delicacy, with flavours of pink grapefruit, white peach, lemon cream, toast and flint, The wines have a tension of chiselled acidity that plays with generous texture, that drive the wines length and age-ability. The 2019 has this in spades, with the flavour dialed up a notch given the extra warmth of the season.
Press has rolled out with 98 James Suckling, 98 James Halliday and 97 Decanter Magazine. It was also featured in Halliday’s Top 100 wines in The Weekend Australian Magazine last week.
Serve this just below cellar temperature in wide Burgundy stems. Decant it for an hour and watch the wine unfold. Its tense acid will fill out to a softer and more generous mouthfeel. We recommend enjoying a bottle or two in its youth, but it will cellar comfortably for 10+ years. Serve with Christmas seafood lunches. Oysters, prawn cocktails, shellfish with butter, white fish with lemon, butter and herb salads, etc. It will also take to some mild, soft Burgundian cheeses such as Delice de Bourgogne.
We hope you enjoy.
Tom and Dan