Why is this Wine so Yummy?
From Michael Corbett:
Our Chardonnay fruit was hand harvested from the Bowe-Lees and Loveys Vineyards in Woodside, Adelaide Hills which lies 390 meters above sea level. Foot crushed at the winery and held cold for several days prior to pressing. Post pressing, this wine was transferred with full solids to a mix of 3-5 year old barriques then fermented naturally and left on full lees prior to being racked by gravity a couple of times in December. Bottled without fining or filtration.
noun: vanguard; plural noun: vanguards
People or works that are experimental or innovative, particularly with respect to art, culture, and politics.
Pushing the boundaries of the norm or status quo
Michael Corbett has timed it well! He has entered the fray when Australia’s wine lovers are ready!
I’ve made mention of the shifts toward fresher more vibrant reds in McLaren Vale and the Barossa in the past.
Tasting Michael’s red’s and white he’s making wines that encompass this philosophy. For decades winemakers argued that you couldn’t make ripe wines in these regions without hitting 15% alcohol, we had the overblown ‘Dolly Parton’ Chardonnay phase.
Perhaps it’s his time in working in NZ that has allowed him to discern the earliest possible point fruit is ripe and given him the delicate touch needed to coax the most out of it.
Michael has earned his stripes, get’s the science, and, experiments with clear intent. The wines are not at all extreme, they are poised, with great texture, harmony, intrigue, and, personality. The élévage is impressive.
Michael talks of pushing the boundaries, and, he does, but in a clever way. For those that have read my thoughts on natural wine, you’ll know I will not accept lazy makers, using the name as an excuse for faulty wine. There is absolutely no worry about that ever happening at Vanguardist!