2024 McHenry Hohnen Apiary Block Chardonnay

A complex and expressive nose with notes of lemon curd, lemon zest, and frangipani—reflecting both the raw purity of site and the unfiltered nature of the wine.

White nectarine leads on a vibrant, fresh palate, layered with savoury undertones, a waxy texture, and creamy complexity. Framed by attractive phenolics, the wine finishes long and structured—an unmanipulated, site-driven expression of Hazel’s Apiary Block.

Vineyard: As McHenry Hohnen's southernmost and certified biodynamic vineyard, Hazel’s Vineyard is located near Witchcliffe in the headwaters of Chapman Brook. The site features free-draining ironstone gravel loam soils over a strong clay base, providing excellent drainage and promoting healthy vine growth. The vineyard's northerly aspect and exposure to cooling Southern Ocean influences contribute to the cultivation of a diverse range of varieties, including Chardonnay, Cabernet Sauvignon, Zinfandel, Merlot, Grenache, Petit Verdot, and Mataro.

Vintage 2024 marked the earliest harvest on record at McHenry Hohnen. A wet winter followed by a warm, dry spring encouraged healthy vine growth and early fruit set. Summer brought consistently dry conditions and high diurnal temperatures, with veraison occurring 2–3 weeks ahead of average.
An exceptional Marri blossom season meant no bird pressure, and with no disease risk, fruit quality was pristine. The white harvest was fast-paced and compressed, resulting in wines with expressive fruit, texture, and freshness—Chardonnay and Marsanne Roussanne stood out.
Red varieties ripened swiftly, with the final pick on 18 March—nearly a month earlier than 2023. Yields were lower, but quality was high, delivering reds with structure, concentration, and vibrancy.

Selected parcels of Chardonnay from the Apiary Block were handpicked and whole bunch pressed directly to a 700L concrete vessel and large-format barrels, with no sulphur added at the press. The juice underwent wild fermentation and partial malolactic fermentation, remaining on full lees for eight months. Moved only once in the winery—just days before bottling—the wine was bottled unfiltered, with minimal sulphur added.