2024 Hazel's Vineyard Chardonnay

Focused and structured, the 2024 Hazel’s Vineyard Chardonnay opens with mandarin skin and pink grapefruit, followed by white peach & bruleed lime

The palate is layered and powerful, shaped by concentrated fruit and a precise, savoury acid line. Chalky, talc-like phenolics provide tension and grip through the mid-palate, delivering persistence, structure and a controlled sense of weight. This is a confident expression of Hazel’s Vineyard, combining intensity with restraint and a strong sense of place.

Vineyard: 100% Hazel’s Vineyard. Certified biodynamic since 2021, Hazel’s Vineyard reflects our commitment to regenerative farming and site-driven expression. Located near Witchcliffe in southern Margaret River, this inland site combines cooling Southern Ocean influences with a northerly aspect and abundant sunshine. Ironstone gravel loam soils contribute to the wine’s distinctive structure, phenolic tension and depth.

Vintage 2024 will be remembered as the earliest start of harvest at McHenry Hohnen. After good rainfalls during winter, our vines reacted to the excellent moisture levels in the ground and the warm spring conditions by developing healthy canopies earlier in the season. Summer was characterised by zero rainfalls and above-average diurnal temperatures. Veraison was anticipated across the different sites in 2–3 weeks. The Marri blossom was incredible in 2024, and with birds totally uninterested in our crops and no disease pressure, we were able to harvest pristine fruit. We experienced a very compressed white harvest, which kept our winery and vineyard teams extremely busy. The whites show expressive fruit profiles, with texture and generosity without compromising on freshness. Yields on the red varietals were lower than expected. However, the warm and dry weather created desirable conditions for our reds that showcase good structure, concentration, and vibrancy.

Sourced from a concentrated parcel grown on an ironstone ridge with a favourable northerly aspect. The fruit was hand-picked, whole bunch pressed and transferred directly to oak with full solids. Fermented by native yeast in a selection of fine French oak barriques (approximately 40% new). Batonnage was guided by flavour to build texture and complexity. No malolactic fermentation was undertaken to retain the natural acidity and structural line of the wine. The wine was racked from barrel to tank prior to bottling.