Region and Vineyards
Margaret River, in Western Australia, is internationally recognized for producing some of the finest Chardonnays. The region benefits from a maritime climate, shaped by the Indian Ocean and Antarctic currents, which moderate temperatures and extend the ripening season. This allows the grapes to develop balanced acidity and layered complexity.
The Heytesbury Chardonnay is sourced from select vineyard parcels, planted with the Gingin clone, known for its low yields and concentrated fruit. The soils, composed of gravelly loam, provide excellent drainage, ensuring optimal vine stress and resulting in fruit with exceptional structure and depth.
Winemaking
The 2022 vintage experienced a cool, extended spring, delaying vine growth. This was followed by a warm summer, leading to fruit that was both rich and structured. The combination of these climatic conditions contributed to a wine of great intensity and elegance.
The grapes were hand-harvested from February 16 to March 4, followed by whole-bunch pressing to retain freshness. The juice, left unclarified, was fermented in French oak barriques using wild yeasts. The wine matured for 15 months, with 8 months in oak (56% new, 44% aged 1–3 years) and 7 months on lees in tank. Lees stirring was carried out to enhance texture, and natural malolactic fermentation was encouraged to create a harmonious balance between acidity and mouthfeel.
Tasting Notes
- Color: Pale straw with subtle green and golden tinges.
- Aroma: Notes of flint, citrus peel, and stone fruit, complemented by smoky oak, vanilla, and hints of bergamot.
- Palate: A silky, textured mouthfeel, with flavors of pear, lime curd, and crisp apple leading to a long, structured finish with fresh acidity.
Did you know?
The Gingin clone, a hallmark of Margaret River Chardonnay, is believed to be a local mutation of the Mendoza clone. It is renowned for its thick-skinned berries, which enhance concentration and natural acidity, contributing to the longevity of the wine.
Wine Pairing Ideas
- Seared scallops with beurre blanc – The wine’s minerality and acidity complement the buttery texture of the scallops.
- Grilled lobster with lemon butter – The bright citrus notes enhance the sweetness and richness of the lobster.
- Roast guinea fowl with tarragon cream sauce – The wine’s texture and depth match well with poultry’s delicate flavors.
- Aged Comté cheese – The nutty, umami complexity of the cheese is beautifully balanced by the wine’s freshness and structure.
