Melbourne Royal Wine Awards • 02/11/2022

90 Points

James Halliday Australian Chardonnay And Cabernet Challenge • 17/08/2022

“Creamy character with crisp apple and floral notes, highly defined taut lemon acidity and substantial, satisfying length.”

95 Points

Jeni Port, 2024 Halliday Wine Companion • 02/08/2023

"Wild yeast fermentation in French oak (37% new). Patricia Chardonnay is now firmly ensconced in its new home in Tasmania, 2021 imparting a coiled but focused presence in the glass. Combines filigree-fine acidity with equally fine, subtle fruit intensity, a lick of spice and oak-defined almond mealiness. Winemaking is exemplary, allowing the region to star and the fruit to shine."

96 Points

Nicole Bilson - Winepilot • 11/07/2023

Brown Brothers began purchasing vineyards in Tasmania in 2010, recognising the pristine cool climate was perfect for their world-class Patricia range. This chardonnay comes from sites on Tasmania’s east coast and the Tamar Valley with the added bonus of a cool vintage year. It has aromas of chamomile, fine slivers of glistening grapefruit and the perfumed lift of lemon sorbet. With time in the glass, savoury characters of lime leaf and the minerality of wet stones are joined by a whisp of wild honey. This aromatic delicacy leads to a surprising richness on the palate – a mouth-filling, silky texture with fantastic concentration. There’s baskets of just-picked citrus fruit and white nectarine. This is Burgundy-inspired winemaking, with natural yeast fermentation, 37% new French oak, 11 months on less with regular stirring and full malolactic fermentation. It achieves a beautiful balance of creamy, yet crisp acidity and that delightfully indulgent texture.

94 Points

Ken Gargett - Winepilot • 15/05/2023

The range of wines introduced in 2003 to honour the matriarch of the Brown family continues to impress, reaching ever new heights. I had heard friends raving about this wine before I had the chance to look at it, so I was a bit excited with the anticipation. Suffice to say, the wine lived up to expectations. From the east Coast of Tasmania and the Tamar Valley, it saw full barrel fermentation with 11 months in French oak, 37% new. An attractive yellow/gold hue, the nose is a pleasing mix of grapefruit notes, lemons, ginger and with a slight nuttiness from the oak, though it has melded immaculately. Hints of quince are to be found on the palate which is finely balanced with impressive length. The texture is delightfully silky and seductive too. Expect this to age well for at least three to five years.