2016 Rikard Chardonnay

Sometimes you've just got to take a punt, and if the stars align, it can pay off in spades.

Most Aussie wine lovers would know the story of William and Kimberley Rikard-Bell.  I won't retell it here, as others have done so much better than I ever could (Australian Story - Fruit of the Vine 2008). Needless to say, Will and Kimberley have faced more than any of us would want, and the story is quite inspirational.

Libby and I had additional insight into Will's progress after the accident, as Kimberley is niece to our good friend Brendan, whose wife Yvona is Libby's bestie.

So we learnt of his rehabilitation, of his getting back into wine making, his stints at various places, and then the establishment of Rikard Wines in Orange. And then, joy of joys, his passion for cool-climate wines using traditional techniques, and our favourites too.... Pinot Noir and Chardonnay.

Stars were starting to align....

And then we learnt of a foundation member club, involving regular dozens and advance warning of new releases.  At this stage we had no idea what the cost would be, but it all just felt right to us.  If in some tiny way we could be a part of the Rikard-Bell story, we'd love to have that opportunity. And a little bit of FOMO....

We've now received two separate dozen deliveries, which mix up Pinot Noir (the softer white label, and a more robust premium black label), Chardonnay (blue and premium black labels), and a very limited Shiraz. Averaging about $37 a bottle, this would seem a bit brave for untried wines... But untried not for long.

Needless to say, the stars kept aligning. Rich, complex, long, and absorbing. It's great stuff, and I couldn't be happier with our decision to go in boots and all, so to speak.

Oh, and this helped, too .... YGOW

So today we cracked a blue label 2016 Rikard Chardonnay (RRP $30), to have with a lunch of home-made terrine, heirloom tomato salad and french bread stick.

And the wine ? Two words: pineapple cream.  And a couple more: long and rewarding. Not sure if Will would welcome the first two necessarily... maybe "cool-climate tropical fruit notes" and "malolactic characteristics" might be more appropriate wine-speak, but sh!t, I'm calling as I taste it.

(Once in my 20's, I did tell a winemaker their SSB reminded me of Big Mac special sauce.... If I had instead come up with "dill herbaceousness" offence might not have been taken.  I hastily offered "but hey I like Big Macs" however the damage was done.....)

Keep a look out for Rikard Wines.