2023 Chardonnay

colour

Pale colour with flecks of green. 

aroma

Fresh grapefruit and citrus zest, enhanced by taught flinty aromas, cashew nut and subtle oak spice.

palate

Taught and mealy on the palate, supported by poignant ripe nectarine and grapefruit, weaving complexity and acidity, with captivating drive and length.

cellaring

Will reward careful cellaring for five to seven years.

vintage

Variable spring weather patterns significantly impacted flowering and subsequent fruit set, resulting in one of the smaller harvests to date. Rigorous canopy management and considered viticulture ensured the production of disease free grapes, showcasing excellent fruit concentration and illuminating acidity.

winemaking

78% Tasman Peninsula and 22% East Coast Chardonnay was hand-picked and chilled overnight before being whole bunch pressed into seasoned French oak (300L) and left to undergo wild fermentation with the inclusion of some solids. 50% of the wine was sulphured immediately post primary fermentation with the remaining 50% stirred without SO2 for 3 months. 9 months in oak prior to blending and bottling.

region

Tasmania 

variety

Chardonnay 

analysis

• Alcohol: 13.0%
• pH: 3.3
• TA 7.0 g/L

Scallop crudo with cocounut milk, lime and chilli.

Royal Melbourne Wine Awards 2024

Royal Queensland Wine Awards 2024

Decanter World Wine Awards 2025

Dave Brookes 2024

Coal River Valley chardonnay, whole-bunch pressed into seasoned French oak (300L) for wild ferment before maturing for nine months in oak prior to blending and bottling. Pale straw, with vibrant aromas of grapefruit, white peach and nectarine cut with hints of struck-match complexity, spiced oatmeal, almond paste and riverstone. There's a lot going on here. It's like an orchestra; you can hear it as a whole but are able to delineate and pick out individual instruments, politely golf (orchestra?) clapping as you go, marvelling at the tautly stretched fruit canvas, umami-rich acid line and overall composition and drive. A cracker.

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