Mornington peninsula

2024 Garagiste Tuerong Chardonnay

$57.00 /Bottle
$57.00
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Dispatch in 7 to 12 business days
Halliday 95The Wine Front 93

Tasting Notes

Grown in the 6-acre Robinson vineyard, this Chardonnay comes from 25-year-old vines in black sand over brown sandy loam. The north-facing site's early February harvest and warm microclimate produce a full-bodied, satin-textured wine. Early harvesting and partial malolactic fermentation add a crisp acidity. This is a powerful, intense Chardonnay with flavors of citrus, stone fruit, fig, spiced oak, flint, and a hint of cider. It has notable acidity and a long finish. The Robinson vineyard is always the first to be harvested at Garagiste, sometimes two weeks before Merricks, demonstrating the impact of aspect on the Peninsula's grape growing. The grapes, from 32-year-old, dry-grown, north-facing vines in grey-black sandy soils over brown sandy loam, were hand-harvested, hand-sorted, and whole-bunch pressed. Natural primary fermentation with high solids occurred in François Frères 500-liter puncheons (25% new). A small portion underwent natural malolactic fermentation, and the wine rested on full gross lees for nine months without stirring before bottling.

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A bottle of 2024 Garagiste Tuerong Chardonnay 750ml White Wine
  • A bottle of 2024 Garagiste Tuerong Chardonnay 750ml White Wine
A bottle of 2024 Garagiste Tuerong Chardonnay 750ml White Wine

Tasting Notes

Grown in the 6-acre Robinson vineyard, this Chardonnay comes from 25-year-old vines in black sand over brown sandy loam. The north-facing site's early February harvest and warm microclimate produce a full-bodied, satin-textured wine. Early harvesting and partial malolactic fermentation add a crisp acidity. This is a powerful, intense Chardonnay with flavors of citrus, stone fruit, fig, spiced oak, flint, and a hint of cider. It has notable acidity and a long finish. The Robinson vineyard is always the first to be harvested at Garagiste, sometimes two weeks before Merricks, demonstrating the impact of aspect on the Peninsula's grape growing. The grapes, from 32-year-old, dry-grown, north-facing vines in grey-black sandy soils over brown sandy loam, were hand-harvested, hand-sorted, and whole-bunch pressed. Natural primary fermentation with high solids occurred in François Frères 500-liter puncheons (25% new). A small portion underwent natural malolactic fermentation, and the wine rested on full gross lees for nine months without stirring before bottling.