2023 Calgardup Brook Vineyard Chardonnay

The nose opens with vertical lift—sea spray, ginger spice, jasmine, and nashi pear. Wild fermentation with full solids introduces flinty complexity, adding tension and depth to the aromatic profile.

Crystalline and finely textured, the palate balances delicacy with flavour intensity. Notes of citrus and white stone fruit sit atop a savoury backbone, driven by saline acidity and a distinctive chalky minerality—hallmarks of this coastal single vineyard in southern Margaret River.

Vineyard: Situated just inland from the pristine coastline in southern Margaret River, Calgardup Brook Vineyard benefits from cooling sea breezes from the nearby Indian Ocean. Planted in 1998, the dry-grown vines thrive in ancient sandy, schisty soils. The site’s gentle north-facing slope and east–west row orientation enhance sun exposure and promote even ripening, contributing to wines with drive, purity, and mineral tension.

The 2023 growing season was defined by balance and composure—producing wines of purity, perfume, and longevity. A wet and cold winter was followed by a cool, dry spring that delivered excellent flowering and strong yields. Summer brought consistently warm, sunny days with mild nights and no significant heat spikes, allowing for slow, even ripening. Diurnal temperature variation remained high throughout the season, preserving acidity and aromatic complexity. The result: a vintage that showcases pristine fruit expression, phenolic balance, and remarkable vineyard transparency—particularly for white varieties like Chardonnay.

Sourced from a tiny parcel of 30-year-old Gingin clone vines at the northern end of our single vineyard Calgardup Brook site, just inland from the Indian Ocean. The fruit was hand-picked and whole bunch pressed, with the juice transferred directly to French oak barriques (approximately 40% new) with full solids. Fermentation was carried out by indigenous yeasts to encourage complexity and site expression. Batonnage was conducted selectively, based on flavour development, and no malolactic fermentation was allowed to retain the wine’s natural acidity. After 10 months on lees, the wine was racked to tank in November and bottled in January 2024.