2017 Andevine Reserve Hunter Valley Chardonnay

2017 Andevine Reserve Hunter Valley Chardonnay

Nick Millar

"Well-integrated savoury oak, lovely classic Hunter style"

Nick Millar

RRP: $45.00 per bottle
57% OFF
$19.99 per single bottle
4 payments of $5.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Nick Millar

"Well-integrated savoury oak, lovely classic Hunter style"

Nick Millar

RRP: $45.00 per bottle
57% OFF
$19.99 per single bottle
Bottles
4 payments of $5.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

94 Points - Gary Walsh - The Wine FrontHunter Chablis through and through. It’s delicate and articulate, pure and particularly long, but does deliver a fine amount of citrus and green melon flavour, with a wisp of smokiness and cinnamon. Beautiful clean acidity, and a limey tang through the finish. So nicely done. I’m impressed. Very. Best served with a light chill, and a bucket of tiger prawns.
93 Points - David Bicknell - Halliday's Wine CompanionSourced from the Travena Vineyard planted in '77 on Hermitage Road. Bright, quartz-green. While still quite tight, there's a more fruit-forward prominence to the Hunter vineyard wine. Peach skin notes, nectarine and preserved lemon. Greater depth and weight, but not weight per se. At 12.5% alcohol there's sensible elegance and a future to look forward to.
90 Points - Huon Hooke - The Real ReviewLight straw colour with a savoury, yeasty, dry-herb bouquet. The wine is fresh and fruity, grapy and attractive in the mouth, with tight-focused flavour and subtle, refined, taut structure. The finish is very dry and appetising. It needs time and is rather closed, but not as closed as the same maker's Tumbarumba chardonnay. This wine is softer, broader and less acidic.

Tech stuff

12.5
Hunter Valley
2017
Screw Cap
Cellar to 2025
750ml

How's it taste?

It's a wine befitting its dress-circle location, with a finely honed nose that instantly reminds you of the crushed seashells of Chablis, while the palate is more-rounder and generous, delivering creamy layers of nectarine, lime peel and buttered French toast.

How was it made?

An impeccably balanced and sophisticated wine. Subtle white fleshed fruit complimented by mealy aromas and hints of struck match. Ripe white peach and melon with hints of nectarine and soft French oak nuances held together with a core of vibrant citrus acidity. A perfect pairing with chicken or rabbit with rich sauces.

Not quite what you’re looking for?
Nick Millar

Senior Wine Advisor

You can’t judge a wine by its label; which makes it hard to know what to buy if you haven’t tasted it. Everyone’s palate is different, but recommendations are a good place to start. Here are some of the wines I’ve enjoyed recently and provide excellent value for money.

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