Mostly natural ferment now, no malolactic, 20% new wood only, and moving to pretty much using only one year old oak in future, lees stirred once or twice. Left on lees till blending. All the fruit, pretty much, comes from the Short Flat vineyard, across the road from the Tyrrell’s winery… Smoke and nougat over just-ripe stone fruit. Proper Chardonnay scents. Quite a powerful hit of flavour here; finishes very tight and chalky.
95 points - WineFront.
…Chris Tyrrell says the difference with the 2013 Chardonnay is that it was only the second vintage to be 100% basket pressed... Struck match, cashew and almond, lime and peach. Medium bodied, mouth-filling palate, crystal clear limey acidity, power and style, but not heavy. Silky feel. Crisp flinty finish, that’s so pure and long. It’s all here. Best young Vat 47 I can remember.
96 points - WineFront.
Tyrrell's made its first Vat 47 in '71 and soon embraced barrel fermentation in French oak, to all intents and purposes the leader of the pack, playing the same role that Max Lake had played with Cabernet in '65-‘66, so it's hardly surprising Tyrrell's is a skilled practitioner.
95 points - Wine Companion.
Light to medium yellow colour, bright. The bouquet is fresh, youthful and alive, with lovely fresh clean citrusy fruit and a herbal note, the palate likewise generous but tightly-framed, focused and refined, with a long, long carry and great refinement. An ageworthy style.
95 points, Huon Hooke (October 2017)
Smoky, complex, low-level sulfides, a more modern style emerging. Biscuity oak, seems like a different kind of oak. Very good flavour depth and richness allied with subtley and refinement, then a long, long carry. Very smart wine.
96 points, Huon Hooke (March 2018)
Ripe tropical and stone fruits here, this has a wealth of acid-fueled power. Oak is restrained. There's an almost semillon-like feel to the palate.
93 points, Nick Stock (July 2017)
The Hunter Valley is the most important quality wine-producing region in New South Wales, even though it represents only a fraction of the state’s production. Established in the early 1800s, the first vignerons recognised that the coastal fringe north of Sydney was too wet and humid for viable viticulture and thus took the decision to move into the hinterland. Although the region can be particularly hot, the cloud and rainfall patterns significantly modify the microclimate. The Hunter Valley is maritime influenced, with afternoon sea breezes funnelling up through the Hunter River and Goulburn River gap. Rainfall is very erratic and can arrive at the most inopportune time. Soils are generally rich volcanic and alluvial. The best vineyard sites are located within sight of the imposing Brokenback Range that is exposed to the cool sea breezes. Further inland, the maritime influence gives way to a greater degree of continentality. The Hunter Valley is best known for exceptional age-worthy Semillon and fresh savoury medium-bodied Shiraz, although Cabernet Sauvignon and Chardonnay also perform well.