2021 Reserve Chardonnay
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Showcasing the finest Chardonnay from each vintage.
A powerful expression of Margaret River Chardonnay with lifted white peach, citrus and sweet pastry aromas.
Using traditional techniques of whole bunch pressing, barrel fermentation and maturation in fine grained oak.
Beautifully seasoned and integrated French oak compliments the bouquet.
The pure and intense palate is full of bright citrus and stone fruit flavours that combine with a powerful creamy richness from barrel fermentation.
Bright and focused acidity leaves this wine with impeccable line and length of flavour.
Variety: Chardonnay 100%
Region: Margaret River 100%
Sub Region: Karridale/Wilyabrup
Colour: Pale Gold
Cellaring Potential: This wine is drinking beautifully now and will reward cellaring over the next 5 years
Bouquet: Our Reserve Chardonnay has a bright and lifted nose of sweet pastry, lemon curd and fleshy white stonefruit
Palate: The palate displays a rich and layered mix of fresh stonefruit, citrus and intense vanilla bean flavours. A fine mineral thread ensures a wine of length and persistence
95 points (GOLD) - Cowra Wine Show 2022
91 points (SILVER) - Halliday Companion 2023
BRONZE - Royal Hobart Wine Show 2022
2015 Chardonnay: 97 points (GOLD) - Halliday Wine Companion 2018
2013 Chardonnay: 94 points (SILVER) - Halliday Wine Companion 2016
"Peaches, custard, spiced apples and lemon pie on the nose. Creamy and buttery with a medium body and fresh acidity. Tasty pastry notes on a round finish. Drink now." 91 points - James Suckling.
The vineyard is planted on Karri loam gravel soils with underlying laterite. Vine rows run north /south down a moderate north facing slope and are clone Gin-Gin with trellis structured to vertical shoot positioning.
The vineyard is subject to the cool Southern Ocean breezes and ripens slowly, evenly and with naturally high acidity.
The fruit is handpicked then cooled before whole bunch pressing. New and seasoned barrels are filled directly from the press to enhance complexity. Only the free run fraction is reserved with harder pressings separated to ensure a delicate and fine expression of the fruit in this wine.
The juice is left to ferment spontaneously and can take up to three weeks to ferment with some cooling at the height of ferment.
After ferment the barrels are topped and gently stirred with inert gas protection monthly.
A small number of barrels were encouraged to finish malolactic fermentation to ameliorate the natural acidity.
After nine months in barrel the wine is assembled in tank and aged on lees to further encourage complexity.