The Margaret River Region kicks out like a little button on the south-west of the state.
A terroir cradled on three sides by ocean and boasting the maritime breezes, gravelly soils and long, gentle growing seasons that chardonnay loves. Naturally, we have come to love it in return.
The winemakers I spoke to on this very taxing assignment concurred that the chardonnay they want to make is balanced, with no one element outshining or diluting another. Whether it’s fruit, oak, texture, creamy softness, or acidic structure, it should all exist harmoniously within the same glass of blonde-gold goodness.
This is the complex thing about being a chardy drinker; the scope of styles you could possibly taste and love, or not, is broad and exciting, but sometimes misunderstood or at least misconstrued.
There are those who proclaim to drink anything but chardonnay (ABCs) but will be converted after twenty years by a single tasting session at a particular vineyard. Others are staunch 1990s melted butter fiends or malolactic fermentation fans and lament the finer, fruit driven styles.
So, what can we expect from our Margaret River Region Chardonnay and how should we be enjoying it?