Elanto Vineyard Chardonnay 2024 ($85)
Displaying a beautiful lemon-gold hue, the nose opens with vibrant notes of grapefruit and lemon sherbet. A touch of crisp green pear leads into a floral bouquet of acacia and lemon blossom. This chardonnay exhibits a distinct waxy character, reminiscent of beeswax and honey, complemented by the scent of just-ripening white nectarine and a subtle hint of tropical fruit. It’s little surprise that Elanto earned the title of Halliday’s best new winery for 2026.
The palate, while broad, remains elegantly seamless, showcasing a harmony of flavours. Stone fruit, soft green pear, alongside delicate lemon curd and a faint suggestion of sweet spice is then complemented by nougat notes contributing to a rich, textured mouthfeel developed through malolactic fermentation. Matured for 10 months in a combination of new and seasoned French oak barrels has introduced further layers and a refined complexity. This is an expertly balanced wine, characterised by its elegant line, persistent length, and bright, delicate acidity. While it is drinking beautifully now, it possesses the structure to be cellared for the next decade. This chardonnay is a perfect match for a succulent roast chook, a delicate fish like barramundi or even a creamy pasta. Yum!
Elanto Vineyard Pinot Noir 2024 ($85)
Wow, wafts aplenty from the glass. So inviting and intriguing, lifted aromatics and lovely violet perfume florals. Wild strawberries with some black cherry as well, dried fruits and then a little dusting of savouriness from the 5% whole bunch for the garnish.
The palate is taken over by baking spices, more dark cherry and violet. There is actually an elegant broody profile to this pinot than the nose suggests, but it’s all so alluring. I get a touch of cacao or chocolate come through as well. What’s impressive for me though is the refined complexity and length enhanced by 11 months in French oak (25% new). This is a clever pinot that gives so much now but clearly has so much more to give with at least 10 years in the cellar. What an impressive follow-up to 2023’s inaugural release. I am having this with richer dishes like pork belly/loin, a mushroom and beetroot risotto and even veal or lamb cutlets with roast veg tossed in rosemary oil.
Cheers,
NIGEL STREET
INSTA: nigebytheglass
