AUSTRALIA WIDE SHIPPING INCLUDED
“Let’s cut to the chase. The finest Deep Woods chardonnay yet. It has it all. Great fruit has been harnessed with whole bunch pressing and fermentation in new and seasoned French oak. Further lees stirring has built in texture, contributing to a thoroughly beautiful, refined mouth feel. Opens with a stone fruit and savoury light lemon curd aromas. Peels off into a palate that reveals more of a struck match and cracked seashell minerality complementing the outstanding fruit concentration. Super wine.” 98 points. Ray Jordan, Ray Jordan WA Wine Review
Pale straw with flashes of brilliant green.
The nose is complex and alluring showing a flinty minerality of river stone, sea breeze and chipped shell woven together with ripe citrus and a rich, nutty undertone.
The palate is a triumph of medium-bodied power and persistence. Intense flavours of scratched lime, white nectarine and peach roll in layers across the tongue. Fine-grained oak underpins the expressive Gin Gin clone characteristics with a delicious, chewy texture drawing out the long finish.
Whilst not as tight as the 2021 vintage, the 2022 is more accessible and will perhaps offer more pleasure in the short to medium term, whilst retaining great cellaring potential. Optimum drinking within three to ten years.
2022 was a truly exceptional vintage in Margaret River. The season started beautifully with a wet spring and late flowering, followed by a warm and dry season, producing wines with refined flavour, elegance and real personality.
Crucially, the Chardonnay ripened relatively slowly with great fruit weight, ripe stone fruit characters and of course a dash of Deep Woods Estate’s flint and funk on the nose! The picking window for Chardonnay was tight, with the majority of our best vineyards picked within a two-week time frame.
This wine is an assemblage of largely two central Wilyabrup vineyards, with additional fruit coming from an excellent mature vineyard in Wallcliffe and a small amount of fruit from Karridale.
The fruit was hand-picked and then chilled to maintain pristine condition. A minimalist approach in the winery included whole bunch pressing, wild fermentation and sparing lees stirring in a mixture of new and seasoned French oak.
The individual parcels were kept separate and aged on lees for nine months until the final wine was blended for bottling.
