While this does not hold back on the flavour front, it still has electrifying acidity and detail, as is the way with this producer. It’s flinty, citrusy, tangy and juicy with the palate full of grapefruit and white peach and texture via a slip of luscious lees and high-toned oak, which is superbly integrated. It’s a chardonnay that offers immediate pleasure without a second thought, and, yet, it lingers, it’s seductive, and you want to come back for more. So I did. Closure: Screw cap. 13% alcohol.

Fleshy melon and citrus fruit are at the fore on this medium gold-hued Chard from a warm vintage in Margaret River and underpinned by chalk dust, ground ginger, and toast aromas. It's fruity, but it never feels overblown. A subtle creaminess on the palate is buoyed by tangy acidity. There's lovely intensity and a pulse of flavor to the finish. A classy wine for drinking now–2030. — Christina Pickard

The 2022 Chardonnay gives us a complete Chardonnay experience in the mouth. It is texturally plump, driven by fine salty acidity, saturated with powerful, concentrated fruit and shaped by gently grippy tannins. It's a really impressive wine, classy and composed too. 13% alcohol, sealed under screw cap.- EL

Robust and powerful, this 2022 Chardonnay offers up a dense core of aromas with rock melon and peach handsomely tripped with high-quality French oak. Mouthfilling and creamy, the decadent levels of flavor are well controlled by a fine line of acidity before delivering a lengthy yet nuanced finish. This is an excellent but earlier drinking vintage of this Margaret River staple. - By Angus Hughson on May 2024

A creamy nose of lemon skin and spiced, salted curd on gently toasted sourdough with a cedar dusting. The palate is full of Gingin power, with savoury tones of lemon leaf, crushed almond and spiced beeswax framing the juicy crunch of yellow nectarine. It’s already drinking well now, but will in time open up and the detail will show itself among the broader brushstrokes. 84% Gingin clone and 16% Bernard (Dijon) clone from the top of the estate’s vineyards in Wallcliffe, Wilyabrup, Carbunup and Karridale. Wild ferment and malolactic, left on lees in barrel for eight months and followed by a further six months in tank.

Aromas of cinnamon stick, marzipan, spiced quince and stone-fruit allusions. Mid-weighted, while boasting admirable tension. A verdant phenolic edge to the finish, suggesting ripening challenges. While this wine is rather terse for an opening act, there is plenty of flavor and structural attributes to get the chomps into. Not the most refined in recent memory, but certainly plenty to enjoy. Drink now. Screw cap.

Firm and juicy up front, with vibrant acidity, plus yuzu, lemon oil and white tea details. Lemon, apple and nectarine flavors join a touch of freshly grated ginger and lemon blossoms before lingering on the finish, where there's a spicy grace note. Drink now. 4,500 cases made, 150 cases imported.