Singlefile ‘The Vivienne’ Chardonnay 2017

Singlefile Wines, renowned for their cool-climate expressions in Denmark, Western Australia, produces “The Vivienne” Chardonnay as the pinnacle of their white wine offerings. Sourced from exceptional vineyard blocks in the Great Southern region, “The Vivienne” is a limited-release wine that reflects both the terroir and meticulous winemaking approach. The 2017 vintage showcases the finesse and complexity that have made Singlefile one of Australia’s top Chardonnay producers. It is carefully barrel-fermented and matured in French oak, with a focus on elegance, balance, and longevity.

The cool maritime climate of Denmark allows for slow ripening, which results in Chardonnay with bright acidity, fine structure, and concentrated flavours. The wine undergoes partial malolactic fermentation, adding texture without losing its crispness, while ageing on lees contributes to its complexity and depth.

Appearance: Pale gold with a subtle green tinge, showing both freshness and the early signs of development.

Aroma: The nose is refined and layered, offering aromas of white peach, lemon zest, and nectarine, with nuances of roasted almonds, flint, and a touch of creamy vanilla from the oak.

Taste: The palate is elegant and precise, with a balance of ripe stone fruit, citrus, and a gentle creaminess. There are flavours of lemon curd, green apple, and subtle toast, framed by a fine minerality and well-integrated oak. The acidity is vibrant, lifting the wine and keeping it fresh and lively.

Finish: The finish is long and clean, with lingering notes of citrus, stone fruit, and a hint of flinty minerality. The wine’s structure and acidity promise great ageing potential.

Food Pairing: “The Vivienne” Chardonnay 2017 pairs beautifully with delicate seafood dishes such as seared scallops or grilled lobster, where the wine’s acidity and minerality enhance the freshness of the seafood, while its creamy texture complements the richness of the dish. It also pairs excellently with roasted chicken or pork loin, where the wine’s subtle oak and fruit notes harmonise with the savoury elements of the meat.