A PERFECT CHARDONNAY WITH SEAFOOD
David Ellis
PETER LOGAN has been making Chardonnay at his Logan Wines at Orange in the NSW Central West for some nineteen years now, yet he still muses over whether he's got it as perfect as has been his goal.
"In fact I'm not sure that gaol will ever be reached," says Peter, "even though every year we continue to evolve this wine towards an even better place." And that includes as a sideline to that continuing evolution, now achieving exceptional sales not just here in Australia, but throughout Asia and in northern Europe as well.
Made from cold climate fruit (his vineyards are some 970m above sea level,) Logan Chardonnay has always been a wine of elegance and sophistication, and with his latest, now- available 2015, Peter strove to create a drop that would be "elegant but not anaemic, savoury with a touch of fruit, and having minerality with texture."
And beautifully balanced, it boasts a nice mix of subtle fruit flavours, plus a touch of almond, on a mineral palate with a gentle smoothness to it. And while it spent some time in oak prior to bottling, this has not overpowered the wine's fruit characters.
Pay $25 and enjoy it with shellfish, a seafood pie or chicken terrine. Is that perfect?
PHOTO CAPTIONS:
[] PERFECT match, Chardonnay and shellfish, or a chicken terrine if you aren't into seafoods.
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