Patrick Sullivan 'Ada River' Chardonnay 2024

The ‘Ada River’ site shares the same ridgeline as the ‘Woori Yallock’ Chardonnay, with the Woori site being in the Yarra Valley while ‘Ada River’ is considered part of Gippsland. Lemon curd, lemon balm, brioche, citrus oil. Compact and powerful but with freshness and an abundance of pent-up energy. Another cracker from Pat. – Ches Cook, FWC. 

As far as I can see, there’s no mention of region on the label(s), just the specific place in which it was grown. Nice labels too. I like the cute little blue creatures on them. This vineyard was planted in 1982. 30% new oak.

Nectarine, cumquat jelly and rosewater, ginger and cinnamon, hazelnut, chamomile and mint, and while I’ve likely written some outlandish stuff here, in essence, it pretty much just smells and tastes like a very good Chardonnay. It has plenty of flavour, though it’s not heavy, hazelnut and salted pistachio, a subtle cultured butter character, a chalky and stony thing to texture, acidity is cool and fine, green mango and ripe lemon closes out a finish of excellent length. It has a certain X factor that pushes it up to 96 points for me. Outstanding. 96 Points, Gary Walsh, The Wine Front

The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim
South in the foothills of Mount Baw Baw in Gippsland. The site is comprised of
uniform volcanic soils which run deep into basalt rock. Clonal selection is
kept to P58 and I10V1 Chardonnay with the total plantings to chardonnay being
just on a hectare. The vineyard is situated at 300m in elevation and has the
fortune of 360-degree windbreaks which limit the occasional harsh winds
pushing from the snowfields. The vineyard is 100% dry grown, evident through
the intense fruit concentration.

NOSE: White peach, citrus, toasted hazelnuts, hints of spice, wet stones.

PALATE: Powerful yet graceful, acidity balanced by a smooth texture. The long
and precise finish reveals a chalky minerality that adds depth and structure. Patrick’s notes.