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T'Gallant Claudius Chardonnay

Cracka Rating

Cracka Review

Prepare for something completely different, the Claudius is like not other white you’ve ever tasted. For starters it’s modeled on the ancient Roman practice of cool fermentation in a clay amphora. The result is a mix of Chardonnay, Moscato Giallo and Gewurtztraminer that is matured on its skins (similar to red wine) to aid texture and create a wine laden with character. It’s slightly cloudy but don’t be dissuaded, as it’s a delicious mix of floral and mineral characters, certainly not what you would normally expect. The mouthfeel and texture makes it scream out for food.

Winemaker's Notes

A blend of Chardonnay (80%), Moscato Giallo (5%) and Gewurztraminer (15%), Claudius was made using red wine techniques such as extended maturation on skins, 100% new oak and bottling without fining or cold settling. Like Gravner our first vintage was fermented on skins for a week and our second vintage for 6months. It takes nerve to make this style of wine yet the deliberately slightly cloudy Claudius is without a doubt a remarkable wine which only continues to amaze.

Inspired in part by the controversial but fascinating wines of Friuli’s Josko Gravner (in far North Eastern Italy, near the Slovenia border).

Gravener’s only rule is that wine is made by nature and not by humans, therefore it requires the least manipulation in the cellar and great attention in the vineyards. The first vintage was an experiment with‘Amphora’ style wines. In roman times, wines were traditionally made by placing all the grapes in anamphora clay vessel, sealed with resin and sunk below the soil to enable cool fermentation.

expert reviews about

T'Gallant Claudius Chardonnay

Expert Reviews

James Halliday (2006 Vintage) says
Crisp, lively and fresh, with good thrust to the nectarine and grapefruit flavours, the barrel ferment component adding to texture rather than flavour.
To 2014
Australian Wine Companion 2009
90
James Halliday (2004 Vintage) says
Nicely balanced and sculptured wine through a mix of barrel ferment and stainless steel fermentation and maturation; good lees and mlf components.
Australian Wine Companion 2008 2007
92

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