Perfection, or near perfection, must be a heavy burden. How do Carl Schultz and his team at Hartenberg Estate handle it? Such a diverse range of wines, all made to such high standards – it’s all enough to make a French vigneron kick a hole in a vat of 1928 Armagnac.
Hartenberg makes a mean Merlot. Stupendous Shiraz. Riveting Riesling. Cracking Cabernet. But my heart was won over, again, recently by the Chardonnay. Not the iconic Eleanor, but the straight-up Hartenberg Chardonnay from the very classy 2009 vintage.
This came courtesy of a good offer from my sales agent at the Wade Bales Wine Society at a price that made me wonder if this stuff hadn’t fallen from the back of some truck. But I bought a case, most of which has been sent down the hatch, leaving me half-a-bottle from which to contemplate.
The wine is clear and attractive with a lovely greenness to the golden robe, as usually worn by a classic Chardonnay south of the Beaune region in Burgundy. A chunky firm attack on the palate leads to an armada of ripe fruit, from stewed quince, grated Packham pear, kumquat and Key Lime Pie. This is all supported by a zesty acidity, giving the wine more life and verve than a Mavericks’ dancer on Free Russia Day.
Unlike said dancer, the Hartenberg Chardonnay only has a bit of wood, not enough to mask the life in the wine but just the right amount to provide a silky, buttery mouth-feel and a lingering finish.