Product Description: A full-throttle Chardonnay with cool-climate finesse—Ribbon Vale finds its stride in 2024. Now in its fourth release, the 2024 Moss Wood Ribbon Vale Chardonnay is a benchmark expression of Wilyabrup terroir. Sourced from a higher-altitude vineyard in one of Margaret River’s driest, warmest growing seasons in decades, this single-vineyard wine captures richness and clarity in equal measure. The grapes were hand-picked early—nearly a month ahead of average—but delivered pristine, flavour-packed fruit with natural acidity and structure. Fermented in stainless steel then transferred to French oak barriques (47% new) for malolactic fermentation and nine months’ maturation, this is a Chardonnay built on balance. Bright citrus and peach are layered with white florals, toasted pastry, almond and honeyed spice. Creamy in texture but always guided by mineral drive and energetic acidity, it’s a wine that’s both immediately generous and built for evolution. Drink now for its lemon curd plushness and textural lift, or cellar for up to 20 years as it develops toast, caramel and nutty depth. Tasting Notes NOSE – Bright and layered White peach, preserved lemon and jasmine, backed by vanilla, pastry, and a hint of ginger. PALATE – Creamy and driven Honeydew, apricot and cashew wrapped in nougat, with crème caramel and crisp citrus tension. FINISH – Long and mineral Textured and persistent with toasty oak, white spice and saline lift. Reviews & Accolades There are some very impressive chardonnay releases coming out of Margaret River right now – and this is up there with best of them. There is plenty happening on the palate of this single-vineyard release, but it also has a touch of the supermodel about it; shiny without a hair out of place. From a very fine vintage this has seen aging on lees to add complexity, but it retains all the elements of a classic cooler-climate chardonnay: citrus flavours to the fore. It's full flavoured but effortlessly elegant and decidedly delicious. Pair with pork or poultry dishes. – Winsor Dobbin, Wine of the Week Ripening took place over a slightly shorter period than this region usually sees. Yields were down but quality was up. This is the fourth vintage of the Ribbon Vale Chardy and it has established itself as a fine addition to the range. The wine saw nine months maturation in French oak barriques, 47% of which was new. A deep gold colour here, this is big, bold and rich. A Chardy chockers with flavour. What is exciting is that we are already seeing the early emergence of complexity. The nose exhibits notes of white peaches, citrus, a hint of the tropicals, hazelnuts, ginger, lemongrass, spices and very good oak integration. There is a creamy texture with juicy acidity and superb length. This has at least six to eight years of providing pleasure ahead of it and it will certainly improve further over that period, although the team see it as ageing for a number of years more than that. – Ken Gargett, Wine Pilot, 94 Points Pale colour. Intense lemon curd, grapefruit, tropical fruit aromas with ginger/ hint vanilla notes. Generous and creamy with ample lemon glacé, grapefruit, rock melon flavours, fine slinky touch grippy textures, marvellous viscosity and underlying roasted almond, vanilla notes. Finishes bittersweet and minerally. Lovely regional presence and vinosity. Brilliant wine. – Andrew Caillard, The Vintage Journal, 96 Points The warmer vintage is certainly reflected immediately in the bright golden colour. This is a rich and textured chardonnay from the Ribbon Vale vineyard. Honeycomb and light cereal characters emerge on the nose and palate. There’s an underlying savouriness that sustains through to the very long finish. Beautifully balanced with a crisp acidity controlling the finish. The higher altitude vineyard contributes to more of the lively citrus, white peach, and grapefruit nuances. – Ray Jordan, Wine Pilot, 94 Points Moss Wood Ribbon Vale (RV) Chardonnay is one of 2 single vineyard Chardonnays from Wilyabrup released by the Domain. The RV vineyard is higher altitude and cooler than Moss Wood Vineyard, typically resulting in a higher acid style. 2024 was a warm, dry vintage with grapes picked in mid February, 1 month earlier than average. Grapes are handpicked and sorted, fermented in steel and oak. It’s a complex wine undergoing malolactic fermentation and ageing in 47% new French oak. RV 2024 is a full-bodied Chardonnay with white and yellow peach flavors. It’s early days for wine of this quality but its balance is already clear – fruit, integrated with high quality oak and a great acid line driving everything along. – Fergal Gleeson, Great Wine Blog Finer Details Style: White Wine Varietal: Chardonnay Country: Australia Region: Margaret River, Western Australia Vintage: 2024 Bottle Size: 750ml ABV: 14% Closure: Screw Cap

Dog Point from Marlborough in New Zealand have quickly established themselves as quality Marlborough producers with their range of Chardonnay, Sauvignon Blanc and Pinot Noir. This Chardonnay has lovely texture due to lees stirring and balanced oak influence. Hints of citrus still remain to produce a Chardonnay of versatility.

CREDARO 1000 Crowns Chardonnay, Margaret River The Credaro family, originally from northern Italy, settled in Margaret River in 1922. Brothers Cesaro and Olympio worked in agriculture and the timber industry and helped build the regions first bridges, railways and major roads. The family also made wine every year for themselves and their neighbours. Commercial involvement in the wine industry had to wait until the 1980s, when the Credaros began supplying other established Margaret River wineries. In 2019 the family owned and/or managed 110ha of vineyard over five sites across the region and built a 1200-tonne winery near Yallingup in northern Margaret River, in 2003. 1000 crowns (nominally $500) was the Credaro familys original investment and the name is today applied to their flagship wines. The 1000 Crowns Chardonnay typically shows fragrant white peach and citrus aromas with pear and nougat nuances. The palate is rich with flavours of stonefruits, grapefruit and citrus blossom complemented by a creamy texture from lees influence. A fine acid line provides a mineral framework and fruit flavours generally linger through a long, flavoursome finish.

A classic Peninsula Chardonnay with richness and complexity and underlying elegance. Peach and tropical fruit aromas combine well with nutty creamy oak and the palate is full flavoured and long.

Pale gold in the glass, with green highlights. The nose is lifted and aromatic with white blossom, ripe, yellow stonefruits, toasty oak characters, and a complex nuttiness, shot through by minerality. The palate is rich and textural, with layers of fruit, balanced by citrus-like acidity. Long and finely detailed on the finish. 100% Chardonnay from vineyards in the small appellation of Ladoix.The soils of the upper slopes are pebbly and reddish (iron-rich olite) with a high limestone content and quite marly. These suit great white wines. The grapes are harvested by hand and then directly pressed in a pneumatic press. Alcoholic fermentation takes place entirely in French oak barrels, of which 30% are new. The lees are stirred (bâtonnage) occasionally during ageing, which lasts 10 months. Jaffelins history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). Over the centuries, their cellars have housed the wines of the Collégiale and the Cardinals. The cellars changed ownership in 1816, when the Jaffelin brothers established themselves as negociants in the region. Today their wines rest in the monastic tranquility of the Chapitres cellars, just as they did eight centuries ago. Jaffelin entered a new chapter in its history in 2004, after completely renovating the vat room, and equipping it with modern winemaking equipment. They strive to bring out the Burgundy terroirs, cru by cru, wine by wine, at every stage of the winemaking process.

Fruit for this wine is sourced from nine rows of P58 clone chardonnay planted on East West rows directly outside the winery doors. Once harvested the fruit was whole bunch pressed to French oak barriques (50% new) with Indigenous yeast fermenting the un-clarified juice. Barrel maturation took place on lees over the next ten months during which the chardonnay was stirred fortnightly.

The citrus rind and grapefuit lead the palate to an overall fine yet textural journey. Cape Mentelle Chardonnay had this distinctive minerally line too, apparent with focussed refreshing acidity. Faint nuancesof soft nougat and cashews also add to what is a harmonious balance and an elegant and length finish.

The wines of Fraser Gallop Estate are intensely flavoured, textured and complex. Only the finest quality French oak barrels are used for all Fraser Gallop Estate wines, with very specific Bordelais coopers used for the Cabernet Sauvignon and Semillon Sauvignon Blanc blends, and Burgundian coopers for the Chardonnay. The complete winemaking process takes place at the estate - picking to vinification to barrel maturation to bottling to cellaring. Fraser Gallop Estate is an estate grown, produced and bottled wine. Flavours of lemon curd and grapefruit with searing length. A wine with clarity and finesse. A tightly focussed and very precise wine showing seamless fruit purity with the lightly toasted French oak very much in the background. Crystalline acidity and a mouth-watering finish complete this Chardonnay.

Light to medium-bodied, tight-knit with white peach, grapefruit, herb and mealy characters,well-balanced acid and a long fresh finish.

A complex array of melon fig and cashew aromas is followed by a typically elegant and subtle palate with beautifully integrated oak. Petaluma had set a benchmark in Australian Chardonnay.