Langton's Tasmanian Chardonnay Discovery 6-pack
Showcasing northern, southern, Pipers River and the Derwent, Tamar and the Coal River Valleys, these wines routinely score well across the palates of our preeminent wine critics: James Halliday, Huon Hooke and Campbell Mattinson.
But it’s not just the critics, many winemakers have backed the region leaving the mainland behind to follow their dreams and prove themselves and the region correct. What they produce are dry, delicate Chardonnays of poise, balance and refinement owing to a naturally high acid and the tendency of Tassie winemakers to be restrained to their use of oak.
What’s in the case?
Chatto Wines Mania Chardonnay, Tamar Valley 2016
Josef Chromy Zdar Chardonnay 2012
Mewstone Chardonnay, Southern Tasmania 2016
Tolpuddle Vineyard Chardonnay, Tasmania 2016
This collection captures the essence of what makes Tasmanian wine so special. It’s is where many Australian winemakers dream of making wine. Enjoy six bottles of dream-come-true Chardonnay.
'Light yellow hue. The bouquet is complex and toasty from oak, but fruit and artifact nuances are well harmonised. It's flavoursome but also high in acidity, which tends to lean the palate out a little. Superb flavour and balance, length and discretion. Very stylish. A wine for the future.'
96 points, Huon Hooke
'Mania is a joint venture between Jim Chatto and Nicholas Crampton, both of whom have a great many fingers in a great many pies, and both of whom manage (somehow) to consistently produce fantastic wines. According to Jim Chatto “Fruit comes from the old Iron Pot Bay vineyard in northern Tassie. My link to this vineyard goes back to late nineties when I made the wines for the original owner Rod Cuthbert. More recently it has gone to McWilliam’s for Last Horizon. They don’t make the Chardonnay any more so Crampo and I took it on.” Well. Does it get boring if I simply say that They’ve Done It Again? This is a sophisticated chardonnay, ripped with flint, woodsmoke, meal and toast, its core of grapefruit, slate, white peach and crushed fennel providing both the drive and the substance. It’s all wound up, like one of those rubber-band toy cars of old, but it still manages to push appreciably through the finish and, I dare say, more is to come as it matures.'
94 points, Campbell Mattinson
'An attractive, toasty, complex honeysuckle on the nose, which is followed by cloves and some spice. It’s certainly full on, with juicy nectarine fruit topped off by a clean, firm spine of crisp acidity.'
91 points, Decanter
'Hand-picked, whole bunch-pressed direct to French oak (33% new) for fermentation with a mix of wild and cultured yeasts, matured for 11 months, the first 7 months with lees stirring. It has layered richness to the white peach fruit before the thrust of grapefruit acidity comes through on the finish and aftertaste. Due for release March ?16 - an unusual gambit to delay release until 4yo.'
95 points, James Halliday
'Fermented wild and allowed to go through mlf. 1158 bottles only. Bottled unfined. Mewstone has 600 metres of ocean frontage facing the D’Entrecasteux Channel in southern Tasmania – south of Hobart.
I have a bee in my bonnet about the oft-used term “Tasmanian acidity”. It’s not a phrase I like to see; it looks lazy to me. And so I’m a little red-faced to admit that when I first tasted this Chardonnay from Mewstone, the first thing to pop to mind was indeed that phrase. It’s a wine with flavour, texture and length but yes, it’s slipped with cool-light acidity. It gives the wine a certain ring of confidence. There are notes of ginger, preserved lemon, pink grapefruit and oyster shells here, and while I’m sure there was oak involved there’s very little sign of it in the wine. A kiss of toasted cedar wood, is all. More than anything it’s about pure fruit, illuminated by a cool low light. Thankfully it went through malo; it needed to. Pick this up in three years (+) time and it will be just starting to hit its straps. Tasmania certainly knows how to produce modern wine stars.'
94 points, Campbell Mattinson
97 points and Best of their Region at the 2017 James Halliday Chardonnay Challenge (only the Amelia Park Wines Reserve Chardonnay 2016 and the Penfolds Bin A Chardonnay 2016 were able to match the score of 97 pts)
97 points, James Halliday
'Hand-picked, whole-bunch pressed, wild-fermented in French oak (20% new), matured for 9 months in oak followed by 6 months in tank. Tasmanian chardonnays don't always develop well, but this one will do so with ease. Chatto has managed to make a wine of exceptional intensity and length, its flavours midway between grapefruit and stone fruit, oak a bystander.'
96 Points, James Halliday