A refined and expressive Tasmanian Chardonnay from Ricky Evans’ Woodlawn estate, showcasing the precision and mineral drive that define cool-climate Tamar Valley fruit. Made with wild fermentation and extended lees ageing, the wine balances texture and freshness beautifully. The nose shows lemon curd, white peach, grapefruit zest and subtle flinty reduction, layered with hints of almond meal, pastry and wet stone minerality.
On the palate, it is medium-bodied with bright natural acidity, creamy lees texture and a long mineral finish. Citrus and stone fruit flavours are tightly wound and energetic, giving the wine both finesse and depth without heaviness.
Ben’s Recommendation:
A beautifully balanced, Burgundy-inspired Tasmanian Chardonnay with excellent purity and structure. Elegant now with seafood, scallops or roast chicken, but will reward cellaring through 2035+.
