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Curly Flat, located in the Macedon Ranges, is a small, privately owned, estate-based vineyard and winery.
Curly Flat was developed from 1989 by Phillip Moraghan and Jenifer Kolkka after the greenfield site had been identified as ideal for growing the early ripening varieties of pinot noir and chardonnay. In 2017, Jenifer became the sole owner of Curly Flat. Under her leadership, the winery’s reputation for high-quality winemaking continues. Jenifer and her team, led by winemaker Matt Harrop, are fully committed to producing the best possible wines from the carefully nurtured site.
Volcanic Basalt soils, P58, I1V01, I1V03 & I1V05 clones are used from vines aged 19 to 26 years.
Whole bunch pressed, and fermented using indigenous yeast, aged in French oak barrels for 14 months, of which 20% is new.
The high percentage of whole bunch pressing leads to an elegance within the wine, whilst the use of indigenous yeasts contribute to a lovely, savoury edge to the palate.
A floral and savoury nose rich with white stone fruits mesh with complex struck match & wheat notes. Layers of lemon-lime citrus zest and fresh cut green apple add charm to the subtly savoury frame of white truffle and bakers’ spice.
Intense white peach drives the front palate before being drawn taut via crisp citrus energy that merges with savoury wheatmeal notes and fine chalky structure that culminates with lingering minerality.
Turbot with a beurre blanc sauce or Lobster Thermador.
Release notes current. Has great drinkability now but still has years ahead.
Don’t just take our word for it…
“Complex, yet pure, this is full of peach, lemon, brioche pastry, fresh new oak and green mango. The palate has richness and a seamless arc of fruit flesh that is nailed into place with mouth-watering acidity. Carries the oak effortlessly on the palate. Impressive and so resolved, this is their best chardonnay to date. Drink or hold.” – 96 points, Nick Stock (jamessuckling.com