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Great Escape Chardonnay 2022 - Thistledown


ADD TO CART At your doorstep in 1 - 3 days

A different Chardonnay, with 93 pts from James Suckling and 92 pts from Robert Parker!


Why do we love it?
This is a very different version of Australian Chardonnay with 93pts from James Suckling and 92pts from Robert Parker, which has blown us away with its rich fruit, refreshing acidity and perfect balance. It's the modern side of Australian wines that if you try it, you won't be hooked!

Thistledown Wine Co was founded in 2010 by two Englishmen with degrees in history, whose passion for wine led them to the extremely difficult to obtain title of Master of Wine. After many years of professional training in wine sales from all over the world, what still troubled them was the inclusion of Australian wine on high-end restaurant lists, as it had a reputation for being difficult and highly alcoholic. They decided to put their hand in this change and they did it universally, from the production to the sale of it!

To realize this goal, they began sourcing grapes from the best vineyards in South Australia's McLaren Vale, Barossa Valley and Adelaide Hills regions, working exclusively with growers who are committed to sustainable practices, ensuring very small yields and the highest quality grapes. Due to their commitment to sustainability, they became a member of Sustainable Wine Growing Australia and of course all their wines are Vegetarian and Vegan certified.

Great Escape Chardonnay is produced from Chardonnay grapes found in the highest vineyards of the Eden Valley, where they are ripened to the best possible level. The fruit is very lightly pressed and the free-flowing juice is transferred to stainless steel tanks to separate it from the lees, while a small amount is placed in French oak barrels, where fermentation takes place with native yeasts. If you're wondering how it can be so fruity and cool, it's because they avoid malolactic fermentation. We told you that it is from the new generation of winemaking and you will not believe how fruity it is!

In addition to the wines of Thistledown Wine Co, we are also crazy about the labels that could easily become paintings. It will be a lively addition to your wine cellar, because you should definitely get more than 1 bottle of this Chardonnay.









Tastes Like
In the glass it is medium lemon with golden yellow highlights. Intense aromas of peach, ripe nectarine, apricot, ripe pineapple, mango, honey, hazelnut, yellow grapefruit and soft notes of clove.
In the mouth it has a medium (+) body, with crisp acidity and a subtle creamy sensation. Citrus fruits, mainly citrus and yellow grapefruit, are complemented by aromas of ripe peach and the integration with subtle notes of barrel, create a very enjoyable result.
Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13.5%
Origin Eden Valley, Australia
Variety Chardonnay
Aromas Peach, nectarine, apricot, pineapple, mango, honey, hazelnut, grapefruit, clove
Bottle Size 750ml
Barrique 6 months
Serving temperature 9°C
Aging 5 years
Closure Screw Cap
Organic No



Try it with oysters, grilled salmon with basmati rice and lemon sauce, chicken with teriyaki sauce.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!



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