Pale straw with green tinges.
The wine exhibits lifted nectarine and white blossom characters underpinned with complex notes of flint and gun smoke.
The palate is alive with vibrant natural acidity which is expansive and powerful. It is nuanced with tremendous depth of ripe stone-fruit flavour. A hint of oak-driven character further increases structure and length.
This wine may be enjoyed on release but will find further complexity over the next 2–3 years.Download Tasting Notes
The 2016 vintage in Margaret River yielded elegant wines with pristine natural acidity and archetypal varietal purity. The fruit for this wine came from select vineyards across the region, a large component of which was hand-picked. The fruit was whole bunch pressed directly to two-and three-year-old French oak barrels with each of the parcels kept separate before blending. The wine was allowed to ferment “wild” using indigenous yeasts and subsequently matured on lees for 6–8 months depending on the parcel. Little or no malolactic fermentation occurred. This Chardonnay is fresh, fulfilling, uncompromised and made true to the Deep Woods Estate ‘house style’.
Margaret River 100%
Crab ravioli with burnt butter and sage.
Very sophisticated Chardonnay at this price point. It's wild yeast fermented and left on lees for six months. Minerally with a subtle citrus and lanolin character. Deeper stone fruit threads through to a tight dry minerally finish. Classy wine. Cellar: 4 years.94