“The wine epitomises the potential of the Macedon Ranges for cool climate varieties; there is such concentration and texture yet only 12.7% alcohol and a baseline of mineral acidity that is more akin to quality Burgundy. The nose has white peach that is laced with spice and almond meal, the palate shows an understated elegance with stone fruits and lees inputs building slowly whilst being tempered by citrus and lifted by spiced impact of quality oak. The finish has piercing stone fruits, mealy richness and driving acidity that both hold your attention and focus now, but underwrite a significant future for the wine.”
96 points, Patrick Eckel, Wine Reviewer (winereviewer.com.au)
“Curly Flat is something of an “insiders” wine, much loved by members of the trade; mainly because of reliable quality and terrific value. Owner Jenifer Kolkka brought winemaker Matt Harrop on board a couple of vintages ago and the wines continue to shine; this rather Burgundian chardonnay, more Meursault than Chablis…Concentrated stone fruit aided and abetted by mineral acid drive. Lovely stuff.” 96 points, Winsor Dobbin (wdwineoftheweek.blogspot.com)
“Portuguese tart, spice, grapefruit and lemon zest, maybe some nectarine. It’s a wine characterized by its creamy gloss and nougat, but with a ripcord of electric citrus acidity and tight juicy flavour. Creamy, cinnamon pastry, all the zest and tang, flecked with aniseed, and flinty river pebble things on a long finish. It’s really good, albeit very intense.”
95 points, Gary Walsh, The Wine Front (winefront.com.au)
“This white is evocative. There’s some cookie dough and mealy oak/lees on the nose but the palate doesn’t follow through with the suggested width. No, it’s lean and taut. There are layers too – oak and winemaking playing a part, but the fruit well up to the job. Complex and fresh? Goldilocks wine this, and utterly involving because of it. Would I buy it? In a heartbeat.”
95 points, Andrew Graham, Oz Wine Review (ozwinereview.com)
“Barbecued peach, figs, cashews and hazelnuts pull at the heart strings. Lick your lips with a delightful creaminess. Whole bunch pressed, 35% saw old French oak and 65% went through MLF. Wonderfully weighted, the fruit is superbly balanced. A cleverly placed squeeze of lemon chimes in with a nougat delish factor. Terrifically fleshy with a hint of minerally vibe, I love the drive and I love the generosity. Chardonnay lovers rejoice.” 95 points, Q Wine (qwinereviews.com.au)
Our truly cool climate ensures an sublime, yet complex expression of Chardonnay that speaks with purity of time and place.
Harvest date | 14th - 29th March 2019 |
Clones used | P58, I1V01, I1V03 & I1V05 |
Rootstock | Own roots, Teleki 5C & Kober 5bb |
Vine age | 19 to 27 years |
Trellis | Lyre & Geneva Double Curtain |
Soil type | Volcanic Basalt |
Fruit Handling | Whole bunch pressed |
pH | 3.29 |
Titratable acidity g/L | 6.9 |
Malic acidity g/L | 1.3g/L |
Baume / Alcohol | 12.7% |
Yeast | Indigenous |
Malolactic fermentation | 65% |
New | 35% |
Second fill | 30% |
Third fill | 35% |
Maturation | 14 |
Available formats | 375ml, 750ml & 1.5lts |
Available | Online, cellar door, select restaurants |
Curly Flat © 2019 All Rights Reserved
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