d'Arenberg The Lucky Lizard 2010

Product code: 14ARE50B2010

The aromas are fresh and light. The dominating notes are of melted butter and popcorn, white peach stones and nectarines. As the wine opens there is a mix of ripe red apple, spices, cinnamon and citrus, with a hint of oak. The palate is soft and very refreshing with characters of green melon rind, ripe fig and ripe apple.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2010
  • ABV:14%
  • Colour:White
  • Product Type:Still
  • Bottle Size:75 cl
  • Grape Variety:Chardonnay
  • Closure:Screwcap

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Taste scale & description

Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The score runs from 0 (luscious, sweet wines) up to 12 (full-bodied, intense dry reds).

Taste Scale: 6

You prefer your wines to be light and refreshing and you don't really like wine to be too high in alcohol.

How to say it

Darenburg The Lucky Lizard Shardonnay

Product guide note

Named after the native Bearded Dragon lizards which live amongst the vines from which this 100% Chardonnay wine is produced. It has tropical fruit and lemon citrus flavours. It is gently oaked and a very delicate wine.

Production information

Producer: d'Arenberg

d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester.


Production note

During vintage, Chief Winemaker, Chester Osborn, chooses when to pick the fruit by walking the vineyard rows and tasting grapes.The Viognier and Marsanne components received similar treatment, but were not blended until the fi-nal stages of the winemaking process.The grapes were passed through the gentle Demoisy rubber toothed crusher before being basket pressed.The fermentation was long and moderately cool to retain fresh fruit characters. A small percentage of the Viognier was fermented in aged French and Ameri-can Oak to add mouth feel and support the Viognier tannins.

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