‘Best Blocks’
Chardonnay 2023
Margaret River Chardonnay is brought to life through the lens of this magnificent location. The terroir of Margaret River is key, as it embraces the influence of the three oceans, while embracing its history of erosion exsisting within the soil. For us terroir does not end there, we see it as the community. From pruning to harvest, every action and decision made impacts and changes the life of each Chardonnay vine, resulting in the Margaret River Chardonnay we know today, as it reflects the history of Margaret River itself.
Tasting Notes
Wine Making Notes
After a mild growing season, the 2023 harvest started a bit later than average with great weather conditions. All the white varieties were allowed the best ripening time and could be harvested at the peak of their flavours.
Entirely fermented and aged in French oak barrels, 25 to 30% new complemented by 1,2 and 3 year old barriques. Our signature oak is a house blend developed with our Burgundian cooper partner, toasted to Medium+ and Medium ++ levels.
For our 2023 vintage of our Chardonnay blend, we chose fruit our three best parcels of that vintage: two located on our Wilyabrup property, a central pocket of Margaret River with its own cool and dry micro-climate planted of Burgundian clones 95, 96 and 76, and one from our Wallcliffe area vineyard, planted of Gingin selection and notorious for its cool nights, warm days, and early morning fogs.
Oak
French
Alc %
13.5%
Allergens
Contains Sulphites. Fined with the aid of skim milk products. Traces may remain.
Varietals
Chardonnay
Nose
The nose is complex from the first whiff, first displaying its great minerality with notes of wet silex and sharpening stone. The fruit -ripe cantaloupe, white nectarines, fresh quince and citrus- is lifted upon opening by beautiful white floral notes and some heady wisteria. The nose is however grounded and complexed by a support of brioche crust, toasted hazelnuts, pralines and discreet, noble oak.
Palate
Although the attack is crisp with focused sweet lemon, melon and white flower notes, the mid-palate quickly shows lots of texture and weight with just a hint of freshly baked butter pastry and an elegant light creaminess that carries to the finish. The finish confirms the wine’s pedigree with aromas of toasted nuts and traditional, discreet but supportive French oak. It is dry, vinous and bold with a long retronasal delivery.
Food Pairing
Capon with morel mushrooms in cream and Vin Jaune sauce.
Southwest pan-fried dhufish simply tossed with fresh Meyer lemon and parsley
Hard, well-aged cheeses such as 24 months Comte or granular Parmigiano Reggiano.