We had a dry-ish winter with late rains (they came eventually in August). The growing season was cool and reasonably dry. We had very few hot days during the ripening period and started picking (Chardonnay) about 12 days later than the previous year. Crops were small, similar in volume to 2022. The quality of fruit was excellent for both red and white varieties. 

We pick the grapes at night and bring them back to our Battle of Bosworth winery in Willunga, McLaren Vale. Grapes are gently pressed off their skins and then pumped into oak barrels (we use mainly hogsheads which are 500 litres). We use about 30% new oak; the rest is older oak. The chardonnay undergoes a full barrel ferment.

We stop the wine going through malo (malo = malolactic fermentation, where malic acid is converted to lactic acid leading to a reduction in acidity. We want to keep the lovely crunchy acidity and don't want to soften it. We bottle the Chardonnay after about 6 months in oak.

• 2025 Halliday Wine Companion

  This delivers a generous volume of peach and pear flavours and then serves them in a neat, dry manner. It's fundamentally varietal, but it has its own take on things. There's a minty, woody character here too, subtle but important, and it's in complete harmony with the wine as a whole.

  93 Points

  Campbell Mattinson

• James Suckling Wine Ratings

  A fine, medium-bodied chardonnay brimming with flavor and defined by considerable poise. Quince, apricots and nectarines wind their way along a bow of maritime freshness, melded to classy nougatine and oak notes. A striking lack of reduction and greater generosity of flavor than the contemporary norm. While I wouldn't sit on this for too long, it offers delicious drinking as it stands. Drink or hold.

  93 points

• 2023
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