The 2021 Patricia Chardonnay arrives from Tasmania with something the 2020 couldn’t offer — a coiled, focused intensity that critics have described as Burgundy-inspired in both winemaking philosophy and result. Sourced from Brown Brothers’ premium sites on Tasmania’s East Coast and Tamar Valley, the 2021 vintage was harvested at precise baumé levels, whole bunch pressed, and wild yeast fermented in barrel. Eleven months on lees in French oak (37% new) has built a wine of remarkable texture and concentration without sacrificing the mineral precision that defines this site.
Tasting Notes
Appearance
Vibrant straw with a slight green hue.
Aroma
Chamomile, grapefruit, lemon sorbet and white peach on the nose, with savoury lime leaf, wet stone minerality and a whisp of wild honey emerging with time in the glass.
Palate
Mouth-filling and silky with fantastic concentration — baskets of just-picked citrus and white nectarine, underpinned by fine, taut acidity and a struck match complexity. Creamy texture from full MLF and lees stirring, with a long, precise finish.
Pairs With
Pan-seared scallops with lemon butter, lightly fried whitebait with lemon mayonnaise, grilled barramundi, lobster with lime and coriander butter, creamy pasta, soft-rind cheeses.
About the Patricia RangePatricia is Brown Brothers' prestige range, named after family matriarch Patricia Brown, who dedicated 60 years of her life to the winery. The range represents the pinnacle of the family's winemaking — limited production, premium sites, and wines built for cellaring. The Patricia Chardonnay draws on Tasmania's finest cool-climate vineyards to produce a wine of genuine elegance and complexity.
Wild yeast fermentation in barrel on full solids. Full malolactic fermentation. 11 months in French oak (37% new) with lees stirred continuously. Vegan-friendly.
Fruit harvested late March to early April at 11.5–12.5 baumé. Handpicked and whole bunch pressed to minimise phenolic extraction.
