A Tale of Two Aussie Chardonnays
Quite a discovery: at my local independent supermarket, I can now suddenly buy a vegetarian “fish” made by Gardein in Canada. Battered and all. Crisp and golden it is a satisfying replica, if lacking much fishiness or flakiness of texture (I never liked the taste of fish anyway – nan fed me too much cod liver oil!).
To match on this warm summers eve, I created a warm broccoli salad, with toasted Willunga almond slivers, tahini miso dressing, fermented black garlic, a handful of flat parsley, and the last Tobalong tomatoes.
On our tasting bench (coffee table) tonight, are two fine examples of Australian “new world”, “new style” chardonnay, from two different corners of our vast country.

Oakridge and Forest Hill Chardonnay. Photo: Willunga Wino
Forest Hill Great Southern West Australian Chardonnay 2009
Well Looky Here
Deep, golden yellow.
Sniff Sniff
Rich, cooked apricot sweetness. Barest hints of the kero you find in aged riesling.
Sip Sip
Mouth coating but still with juicy fresh acid that carries a long finish of quality oak. Orange marmalade on toast.
Nom Nom
Drink with fish and greens.
Gimmie Gimmie
€ at cellar door.
Rating
Low silver – super slurpable.

Forest Hill Margaret River Chardonnay 2009. Photo: Willunga Wino
Oakridge Yarra Valley Victoria 2008
Well Looky Here
Similar, slightly less golden, yellow.
Sniff Sniff
Ripe papaya and cream.
Sip Sip
Still fresh, zingy and lively but the mouthfeel is also quite broad but there is a long acid finish that has a touch of the marmalade.
Nom Nom
Drink with fish and greens with a creamy dressing.
Gimmie Gimmie
€7 at cellar door.
Rating
High bronze – very drinkable.