The 2013 Art Series Chardonnay contains a portion of wild ferment for the first time—33% of the cuvée was fermented using natural yeasts. The wine is layered with characters of coffee grounds, orange peel, cocoa nib, salted honeycomb and toffee apple, all of it tempered by salty acidity. The length of flavor unfurls across the finish; it oozes pedigree and class at this point. It's very good and moving to secondary characters now, while still maintaining a core of pear and peach. Hand-picked fruit from Block 20 and 22 (planted in 1976 and 1978, respectively). Five percent of the cuvée was whole bunch fermented in 100% new oak, while the balance was destemmed, crushed and pressed to 100% new Bordelais oak. Sulfured post-ferment in order to discourage malolactic fermentation, both components remain in barrel for 11 months.

Elegant and graceful, this opens to supple lemon and tangerine flavors, accented by spice, cedar, mineral and white floral touches. Everything is precise and supple, with a juicy touch on the epic finish. Drink now through 2026. 600 cases imported.??–MW??Region: Australia / Western Australia / Margaret River Select to Add