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Battle of Bosworth Wines

Battle of Bosworth Chardonnay
The Wine Companion

From one block, nearing 40 years old, organic since '99; fermented wild in oak, 20% new, mlf blocked. Wood provides a savoury overlay here, not overdone, and not in a glossy new oak way, but rather with the older oak chiming in to give it a nutty, stone fruit kernel character. There’s engaging tautness through the palate, with drive and freshness, plus the continuation of that savouriness accenting white nectarine and citrus notes, a little spice detailing.

91 points, Silver.
Marcus Ellis, The Wine Companion.

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Battle of Bosworth Chardonnay

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$28.00
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SKU: 24Ch
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$168.00
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A delicious, complex and full-flavoured Chardonnay with nut, stone fruit and a hint of citrus on the nose and fin The Bosworth Chardonnay has a delicious citrus finish. A proper Chardonnay.

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Tasting Notes
Tasting Notes
On the nose you will get stone fruit (nectarine), with spice from the French oak (the Bosworth Chardonnay undergoes a full barrel ferment, see above!) while on the palate there is a hint of citrus, plus the spice from the oak, toast as well, plus that wonderful stone fruit character. Balanced by the natural acidity, this wine shows once again, if proof were needed, that McLaren Vale can make super Chardonnay.
Vintage
Vineyard Notes
Initially 2024 was a typical warm, dry season then became wet and windy as sub-tropical weather systems pushed south in December and January before returning to a warm and dry season. It was colder than average from budburst to flowering, then windy and cold during flowering which extended this phase of grape development. We had a wet and windy December. We then had a turnaround, with a dry end of season - a few hot days in early February and then March was terrific for ripening wine grapes; warm temperatures during the day and cooler temperatures at night.
Winemaking
Winemaker Notes
We pick at night when the grapes are cooler and bring them into the winery before dawn. They are pressed off skins and pumped into barrel (we use both new and French oak hogsheads, which are 500 litres) to undergo a wild, natural ferment. We try our hardest not to let the wine go through MALO (MLF or malolactic fermentation) so that the wine retains its crisp natural acidity. Once ferment is finished the wine then spends about 6 months in oak before bottling.
Reviews & Awards
Awards
From one block, nearing 40 years old, organic since '99; fermented wild in oak, 20% new, mlf blocked. Wood provides a savoury overlay here, not overdone, and not in a glossy new oak way, but rather with the older oak chiming in to give it a nutty, stone fruit kernel character. There’s engaging tautness through the palate, with drive and freshness, plus the continuation of that savouriness accenting white nectarine and citrus notes, a little spice detailing. 91 points, Silver. Marcus Ellis, The Wine Companion.
The Wine Companion

From one block, nearing 40 years old, organic since '99; fermented wild in oak, 20% new, mlf blocked. Wood provides a savoury overlay here, not overdone, and not in a glossy new oak way, but rather with the older oak chiming in to give it a nutty, stone fruit kernel character. There’s engaging tautness through the palate, with drive and freshness, plus the continuation of that savouriness accenting white nectarine and citrus notes, a little spice detailing.

91 points, Silver.
Marcus Ellis, The Wine Companion.

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