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The Craiglee vineyard was first planted in 1863. It was considered a wonderful Chardonnay terroir then and it still is now.
Whilst the Chardonnay has been aged in some new oak, it hasn't undergone malo-lactic fermentation (techinical speak!), which means it won't exhibit the buttery taste of some other big chardonnays. This is more refreshing and very food friendly.
Vinous gives it 93/100 (2010):
"Light yellow-gold. Pure, floral aromas of tangerine, pear, anise and nutmeg, with a leesy undertone. Juicy, intensely flavored and fresh, showing deep citrus and orchard fruit flavors and a late note of truffle. Offers uncommon earthiness and smoky pungency for Australian chardonnay, with harmonious acidity giving it a firm spine. Finishes with outstanding length and verve. One of the country's top chardonnays, and built to age. The price makes it a relative bargain as this wine could stand side-by-side with Australia 's icon chardonnays that cost up to five times as much."
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