The wine displays green fruit, citrus and oyster shell on the nose and crisp white peach, lemon zest and a chalky finish on the palate.

Mayacamas is famed today for its thrilling and ageworthy Cabernet Sauvignon, but the estate’s journey to Napa Valley icon status was propelled by acclaim for its Chardonnay. The first Chardonnay vines—all Wente clone—went in the ground at the property in 1975. After the estate’s sale in 2013 to the Schottenstein family, extensive replanting saw the retention of this classic US Chardonnay clone, supplemented by a few blocks of Dijon. The Chardonnay blocks are scattered throughout the 475-acre property (only 50 are planted to vines) and sit on various soil profiles (volcanic ash, gravelly loam, cobbled clay) at different elevations (550-650 metres) and aspects. This mélange of topographical features and clonal material paints a picture of the site, takes a snapshot in time and consistently results in a harmonious and balanced wine with mountainous character and experience-led charm. Each block is picked separately in the cool early morning, and multiple passes are made to ensure only perfectly ripe, healthy fruit makes the cut. In the cellar, the fruit is hand-sorted and pressed predominantly (95%) as whole clusters at very low pressure. The juice is cold-settled and racked to old barrels for a long, cool primary fermentation. Importantly—and unusually for the region—malolactic conversion is inhibited at Mayacamas; it has been this way since the Bob Travers days from the 1970s to the 2000s. This gives a beautiful racy character to the broad and powerful framework of fruit. The wine then rests in barrels of various sizes with no stirring for 12 months. The use of new oak is also negligible at just one or two barrels per year… Cali Chardonnay without the make-up, if you like!

Kevin Cullen was a passionate believer in the quality of Margaret River as a wine region and particularly of its potential to become one of the great areas for both Chardonnay and Cabernet Sauvignon. Here's his proof! [Biodynamic]

Sourced from dry-grown, hand tended vines in the north east of Victoria, this Beechworth Chardonnay from Savaterre will surely convince even the most hardened Chardonnay critic that modern Australian Chardonnay is of supreme world-class standard. Keppell Smith handcrafts a Chardonnay of utmost power and concentration that produces a length of flavour that borders on the immortal.