Gypsy Caravan Tamar Chardonnay 2017

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by Cynthea & David Feldheim

of 169
would buy again
of 169
About this rating

This rating is unique to the current vintage. If you’re interested to compare, you can see how the previous vintages were rated below…


% Would Buy It Again


100% of 5


86% of 169


86% of 290


93% of 275


86% of 336


84% of 293

Top Shelf from Tassie, pristinely sourced

    • Affectionally known as the King of White wines, this is a Chardonnay that sings out flavour and complexity reflecting the Tasmanian eccentricity with which it was nurtured. With hundreds of reviews and huge ratings each vintage, this truly is the return of a Top Shelf Naked champion!
    • Aromas of white peach, dried citrus and hints of elderflower will leap out of your glass, while the palate treats you to succulent Nashi pear. This develops into well rounded stone fruit layers...think white peach with a finish of subtle ruby red grapefruit.
    • Cynthea and David pour their decades of incredible winemaking experience into each wine and deliver an incredible level of Tamar Valley quality each vintage. With Angel funding behind them, you can now access some of the world's most premium and pristinely sourced Chardonnay at incredibly accessible prices for you!

Ageing advice
The 2017 Chardonnay has a lot more acid than the 2016, so it will age longer in the bottle. I would definitely age this wine for at least 6 months from purchase to up to 5 years....... cooler years in Tassie tend to be great for ageing and this was one of them!

Serving advice
Chardonnay is best when it is served at just under room temperature and not straight out of the fridge if you want to taste all the delicious nuances. So opening a little earlier before you eat is perfect allowing it to warm just a little rather than super chilled out of the fridge. Many characters are masked by chilling, so if you are wanting to taste the complexities, creaminess and texture these are tasted best when just cool!

Local food match
This years Chardonnay has a lovely minerality to it so I'm going to suggest a dozen or more Oysters when they are in season! I am also keen to try with my preserved meyer lemons rubbed into free range chicken then baked with oregano! Actually the other day we had homemade gnocchi with fresh sugo tomato sauce and parmesan, Delicious!

Map of the Vineyard