Deep Woods Reserve Chardonnay 2017

• Royal Adelaide Wine Show 2018 - Best Chardonnay & Most outstanding white wine

• Margaret River Wine Show 2018: Gold
• Perth Royal Wine Awards 2018: Gold
• Royal Hobart Wine Show 2018: Gold
• Royal Melbourne Wine Awards 2018: Gold
• Sydney Royal Wine Show 2018: Gold

98+ Points - Stuart McCloskey “Ultra-pure and textbook Julian Langworthy. Developing in the glass with lemon oil & zest, floral, a touch of new oak. The palate is tensile, reserved and offering breathtaking balance and precision rather than power. The wine exudes confidence with effortless ease. The texture is glossy / svelte with judicious touches of mouth-watering salty acidity. Thrilling and by far one of the most structured Chardonnays in our portfolio. Magisterial achievement and a benchmark Australian Chardonnay. Unapologetically Margaret River but for quality, comfortably Grand Cru Burgundy… Such is the skill; I would love to see Julian crafting Pinot Noir” Served in Zalto Bordeaux (The most essential wine tool to own) and I suggest decanting for 20-30 minutes. Drinking window from 2019 to 2030.

98 Points - Nick Stock (James Suckling) "Omg. This smells like Chevalier-Montrachet. There’s a wondrous note of flint that rises out of the glass, soon to be followed by quartz, riverbed, lemon curd, cloves, nutmeg and honeysuckle. It’s incredibly luscious and full-bodied, yet, despite all the odds, an arrow-dart of perfectly tuned acidity pierces through the myriad of citrus fruit and spices. A stupendous, spellbinding chardonnay that will take any wine lover’s breath away. Step aside Burgundy. Drink now or hold for a very long time."

98 Points - Decanter "Sweet rock melon aromas. Nice focus, with the palate holding back before catapulting the fruit long and hard. Grapefruit oil and roast lime notes. Terrific clarity and zestiness, with verve and coolness. Very Margaret River! Not trying to be Burgundy. Terrific purity and charge, with restraint." Sarah Ahmed

Winemaking: The ’17 Reserve Chardonnay is an assemblage of two central Wilyabrup vineyards with a small amount of fruit from the Karridale area. 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 9 months until the final wine was blended for bottling.