Dunsborough Hills Chardonnay 2013 (12 x 750mL), Margaret River, WA.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$14.99 per Bottle
$179.88 per package
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Overview

The fruit was grown at Metricup, north of Margaret River township, by premium grower Daryl Jennings, and on our own vineyard at Karridale, 30km south of Margaret River, resulting in a beautiful youthful Chardonnay.

Region:
WA - Margaret River
State:
Western Australia
Country:
Australia

Winery Tasting Notes

Aroma/Palate

The wine has had four months in contact with French oak, imparting flavours of melon, peach and cashew nuts The oak is always secondary to the fruit, and adds complexity to the wine.

Cellaring

A lovely drink now, and for the next 2 - 5 years.

Vintage
2013
Region
WA - Margaret River
Grape Style
Chardonnay
Closure Type
Screwcap closure

Winery Profile

The Dunsborough Hills collection of Western Australian table wines have two defining styles - whites which are essentially dry, relying on fruit rather than sugar to drive flavour, and reds where oak is restrained and once again the fruit dominates the wine.

Most of the fruit is sourced from four vineyards in the Margaret River region. In 1995 and 1996, 50 acres were planted to Sauvignon Blanc, Chardonnay, Semillon and Shiraz. In 1997 a further 50 acres was planted, more Shiraz and Semillon, plus Merlot, and Cabernet Sauvignon. Malbec and Merlot were planted in 1998. Verdelho and additional Cabernet Sauvignon are sourced from Willyabrup, in the north of the Margaret River region.

Viticulture is carried out with one objective - to grow fruit of the highest quality. Yields are kept low so as to get maximum flavour intensity. Pest control for slugs, snails and beetles is done by chickens and ducks, minimising the use of chemical sprays.

The wines are made at two wineries in Margaret River - Evans and Tate (Richard Rowe), and Flying Fish Cove. Some reds are crushed, chilled and tankered by road train to Watervale, SA, where David O'Leary makes the wine.

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