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.

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.

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.

Moss Wood are not know for their Pinot Noir, however this is a fine a unique expression of region and variety. A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.

Margaret River is an under appreciated region for Australian Shiraz, and it's hard to see why with Cape Mentelle's Shiraz showing a vibrant core of blueberry, mulberry and hints of raspberry. It is well balanced with cocoa and savoury oak. The palate yet, is fine, elegant and focussed, finishing with chalky and structural tannins.

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.

Margaret River icons, Leeuwin Estate, have produced a wine of true class here. A great finish to the vintage shows up here with aromas of cassis, redcurrant and chocolate. Sweet ripe fruit on the palate is well matched with toasty French oak and fine tannin.

The wine expresses characters of lemon curd, glazed apricot Danish, ginger snap and orange blossom team with savoury underlying buckwheat, lanolin and toasty char complexity. These work in concert with a tactile calcareous interplay underpinning a silky pear-like texture. A lingering line of acidity provides the backbone but allows for the richness, weight and flavour, directing to a resounding and expansive finish. where body, flavour & palate weight co-exist with structure, texture and restrained acidity. Complex fruit characters of white nectarine, saffron, Pink Lady apple, chamomile flower, cashews and Leatherwood honey work in concert with a tactile interplay of chalk, silkiness and Beurre Bosc pear-like texture. Subtle acidity provides the backbone conveying the fruit and weight to a resounding finish.