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Nugan Estate Drover's Hut Chardonnay 2020

Tasting Notes

Back in the late 1800’s, when men were men and sheep were scarce, the rugged outback of Australia was tamed by the drovers (cowboys). Because of the vastness of the landscape and the size of cattle stations, these men would be away from home for months at a time, taking shelter along the way in these rugged little wooden shacks with tin roofs and bare floors. Very few of these huts are left today, and The Nugans have been careful to take good care of the one on the edge their chardonnay vineyard, which sits on the banks of the Murrumbidgee River. While nobody stays there anymore, it still gets plenty of use. Today they keep fishing tackle (and a pile of good booze) in it, for their staff who want to fish from the river. What we find particularly cool about this wine is the texture and mouthfeel, which comes without any heavy-handed oak treatment or overly buttery/ creamy notes. Stays fresh and offers a fabulous counterpoint for today’s more commercial styles.

Pale straw in appearance, with lively aromas of poached stone fruit and subtle kiss of toasty, oak in the background. A bright, fruit driven palate of stone fruit and citrus, meld with notes of allspice and lightly toasted brioche, bound together with crispacidity.

Winery: Nugan Estate
Varietal: Chardonnay
SKU: NUGDROCHA2020 Categories: ,
Bottle Size: 750 ml
Nugan Drovers Hut Chardonnay 2020

$16.99

Awards/Reviews

Winemaker Notes

Pristine parcels of Chardonnay were mechanically harvested in the cool of the night and delivered to Nugan Estate Winery. Thefruit was destemmed, chilled, and membrane pressed to stainless steel vats for overnight settling. The parcel was coarsely racked to seasoned 300 liter French hogsheads and stainless steel vats for fermentation. Some solids were retained in the juice to assist with textural enhancement and inoculation occurred with a combination of non-saccharomyces and saccharomyces-based yeasts. Once dry, the vessels were topped and batonnaged monthly on gross yeast lees for 8 months, before racking off – this is done to build mouthfeel and complexity. The wine then undergoes sterile filtration and light PVPP fining (vegan friendly), before bottling in the new year. Between 4000 – 6000 cases made each year.

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