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Jaraman

Chardonnay 2018

An unusual fusion of Clare Valley & Margaret River resulting in an intensely flavoured, complex yet elegant wine with distinct citrus, white peach & nectarine characters along with a subtle flinty note.

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Previous Vintages 2015, 2016
Region Clare Valley 66% / Margaret River 34%
Colour At release the wine is a very pale straw colour with a youthful green hue.
Nose The wine has intense lifted aromas of melon and lime with hints of stone fruits. There are underlying tropical notes of green pineapple and guava and subtle secondary characters of flint, cedar and spice.
Palate The palate delivers what the bouquet promises; citrus fruits, fig and melon flavours along with a clean, mineral acidity and a touch of lemon zest. Texturally, it is delicate, with a creamy mid palate & integrated oak. The Clare Valley parcel delivers mid palate fleshiness whilst the Margaret River component contributes restrained green fruit notes that are typical of this region. Overall, the wine has a great palate line & length which lingers long after the wine is consumed.
Vintage Conditions In the Clare Valley, the growing season was characterised as warm and dry for vintage 2018, the only year in recent times warmer was 2016, which produced some excellent, award-winning wines. One of the great things about this vintage, though, was that we avoided any major heatwaves during vintage which can be very damaging and so to that end, vintage was relatively calm and controlled. Overall, our winemaking team are very excited about the quality of the wines from this vintage. In terms of the white varieties, these wines are highly aromatic with very pure and distinct varietal characters. The 2018 vintage in Margaret River was extraordinarily good. The season commenced with above average rainfall through winter and the start of spring. This set up vine health very well was coupled with ideal conditions for September budburst, November flowering and December fruit set. Ideal ripening conditions prevailed, making for what many consider to be an exceptional vintage.
Oak Maturation After fermentation in barrel and battonage, otherwise known as yeast lees stirring, the wine was matured for 8 months in French oak barrels (60% new, 20% 2 year old and 20% 3year old) the wine was blended and then bottled.
Cellaring Notes Crafted for immediate enjoyment but will cellar over a medium term under ideal conditions.
Alc%: 13
Acid: 6.53
Residual Sugar: 1
Wine Type: White
Wine Body: Medium
Blend or Single Variety: Single Variety
Pack Size: Single: 750ml bottle Case: 6 x 750ml bottle
  • 2019
  • Gilbert & Gaillard International -Guides Des Vin
  • Gold
  • 2019
  • Tasters Guild Wine Lovers International Consumer Wine Judging
  • Gold
  • 2019
  • Wine & Barrel Alliances-Du-Monde International Competition
  • Gold
  • 2020
  • Mundus Vini International Wine Awards
  • Gold
  • 2020
  • Chardonnay du Monde
  • Gold
  • 2019
  • Sommelier Challenge International Wine & Spirits Competition
  • Silver
  • 2019
  • American Wine Society Commercial Wine Competition
  • Silver
  • 2019
  • San Francisco International Wine Competition
  • Silver
  • 2019
  • The Global Chardonnay Masters
  • Silver
  • 2020
  • The Asian Chardonnay Masters
  • Silver
  • 2021
  • International Wine Challenge Tranche 2
  • Bronze
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  • Vic Harradine, Wine Current

    Jan 2020
    95 Points
    • The following 2018 ‘Jaraman’ Chardonnay won ‘Best of Show Australia White Wine’ at the recent ‘Mundus Vini Grand International Wine Awards’. It’s a unique blend of 66% Clare Valley / 34% Margaret River fruit with Taylor’s Chief Winemaker, Adam Eggins pointing out, “The Clare Valley parcel delivers mid-palate fleshiness whilst the Margaret River component contributes restrained green fruit notes that are typical of this region.” Alluring aromas of baking spice—ginger and nutmeg—are joined by notions of lemon-lime and flinty minerality on the nose of this medium-bodied, gorgeously textured, show-stopping chardonnay. It bathes the palate with persistent purity of fruit—tangy lemon curd and wisps of racy grapefruit juxtaposed with riper, sweeter quince jelly, white nectarine and Mirabelle plum. These replay on the lingering, deftly balanced finish and aftertaste. Drink now and up to 2027 or so. It’s quite food friendly, give it a go with pork, chicken, veal or for an inspired choice – try this recipe, just for the halibut.
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  • Angus Hughson, Winepilot

    Jan 2020
    93 Points
    Clare Valley meets Margaret River Chardonnay. One the one side you’ve got the Clare with its warm summer days to make a big, tropical style of Chardonnay, and from the other side of the country comes the more elegant Margaret River style with its citrus and nectarine fruits. Put them together, match it with some quality oak, and you’ve got yourself a real crowd-pleaser. It’s pale gold in colour thanks to some oak aging and is a generous, full-bodied Chardonnay style with ripe peach, guava and citrus fruits well balanced with spicy vanilla-scented oak. It is dry, rounded and creamy with good balance, power and length making for a wine that has the flavour to drink well on its own plus complexity to match well with wedges of Camembert or Brie.
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  • Tom Cannavan, Wine Pages

    Jan 2020
    92 Points
    This spends eight months in Louis Latour barrels, partly from Meursault, mostly two and three years old. Gorgeous crushed oatmeal and flint nose, a touch of vanilla toast and honey, and very fresh pear and apple fruit. The palate has limpid, pure and quite plush fruit and juiciness, but that fine stony, flinty character adds a lovely edge, the acid lemony and fresh, but with that saline touch that is so mouth-watering and fresh. There is density to the fruit, and concentration, but great finesses and freshness.
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  • Stuart Robinson, Vinsomniac

    Jan 2020
    91 Points
    The Unison of Margaret River and Adelaide Hills fruit. Creamy presentation, ripe and dripping stonefruit, citrus hints, deeper touch of figgy like oak. There's a toast and spice aspect that immediately greets on the palate, providing a spike of intensity that gently subsides across the palate. Toasty and tasty Chard.
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  • Ned Goodwin MW, James Halliday Wine Companion

    Jan 2020
    89 Points
    An inter-regional (if it were Europe it would be akin to going to different continents) blend that is, I suppose, quintessentially Australian. Still. 66% Clare fruit, with the onus on the home team. Barrel-fermented (60% new) and inoculated with a texture-building yeast. This reminds me of a flavourful chardonnay of yesteryear, shoved into a contemporary streamlined frame. Canned pineapple and dried mango scents. Vanilla pod oak, well applied. The finish, a bit tangy.
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  • Regan Drew, Vino Notebook

    Jan 2020
    18.5 / 20
    Continuing the theme of blending from prime fruit regions, here Taylors stick to their home base of the Clare Valley, along with reaching to the west in Margaret River. As the only white in the range it has to hold its own! Fermented in French oak barrels, of which 60% new, and 20% each 1 year old & 2nd year. Half of the fruit was wild fermented. 8 months maturation with regular battonage/yeast lees stirring. Minimal fining and filtration. Pale lemon straw colour. Lifted and layered nose: good amounts of struck match phenolics, intense lemon/lemonade, briny sea spray with hints of riper yellow melon and fig. The lees work giving a creamy undertone while the oak provides toasted nut and light balsa wood spice. The palate retains elevated and elegant, almost hovering above its oak and lees work rich floor. Nuanced citrus, yellow fruit and fig with a plush mid-palate cruise that persists and cushions a textural and tight finish. The unusual regional blending here working well.
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  • David Kermode, Vinosaurus

    Jan 2020
    If you’re whipping up a Hollandaise, something richer is required, so I would go for a plump Chardonnay, with a bit of well-integrated oak. If you can afford it, a Burgundy is unlikely to disappoint, but let’s face it asparagus doesn’t come cheap, so there are more affordable pairings that still offer a lick of luxury. Wakefield ‘Jaraman’ Chardonnay 2018 (£15.99 on a Mix Six at Majestic Wine), from two of Australia’s cooler regions, Clare Valley and Margaret River, offers creamy citrus, greengage, the whiff of struck match and lovely layers of texture from its time on the lees (dead yeast cells). It has the cut-through-yet-complementary character the rich sauce requires, with the green notes in the wine embellishing those spears.
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  • John Lewis, Newcastle Herald (WEEKENDER)

    Jan 2020
    Under the appellation systems of France, Germany, Italy and other countries in Europe, multi-varietal blending is commonplace, but inter-regional blending is seldom seen. By contrast it's long been an excellent feature of Australian winemaking. A recent development, however, has been the widening of the geographical spread of blends - as shown in this marriage of 66% Margaret River and 34% Clare Valley chardonnay. It's straw-hued and displays tropical fruit salad scents and elegant nectarine front-palate flavour. The middle palate has fig, melon, marzipan and cashew oak characters and flinty acid at the finish. Cellar for three years and drink with quiche.
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  • Neil Cammies, The Western Mail

    Jan 2020
    The Jaraman Chardonnay takes fruit from two rather marvellous regions in Australia - Margaret River on the west coast and Clare Valley a little inland, north of Adelaide in South Australia. Both have their peculiarities which bring light and shade to this delicious, complex chardonnay. Initially, the wine shows bounteous aromas of exotic fruits on the nose, with seasoning from half of the wine having eight months of new oak aging. In the mouth, rich melon and nectarine fruit combine with orange citrus notes through the mid-palate. The creaminess develops in the mouth as the wine breathes and shows off some of its tasty mineral interest towards the finish. Juicy acidity continues to delight and counters the weightier notes as the wine breathes. This wine is all about balance and elegance from the subtlest oak influence. It will develop for a few years to come, but keeping it can be a bit of an issue, as it's rather delicious now.
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