A distinguished clonal mix from Tuerong, crushed, pressed,, matured in French puncheons (20% new), matured on lees for 11 months... It's a lovely Chardonnay, white-fleshed stone fruit and grapefruity acidity are totally synergistic, the palate long and balanced, the 20% new oak barely perceptible.
95 points, Wine Companion, March 2018
Pale colour; nutty, almond, almost marzipan, the palate high-acid, crisp and tangy, nervy even. A real cool-year wine. More towards the Chablis end of the style spectrum. Will be long-lived. It's difficult to read now and will probably be worth more points in a year or so. Drink 2019-2027.
93 points, Real Review, July 2018
Strong fruit presence carrying attractive sulphides in a reductive edge with a lemon and white-peach core. Very edgy, fresh and flinty with fresh oak nicely integrated already. The palate is sleek, silky and taut. Shows rather fine, pithy grapefruit, nectarines and peaches Drink now or hold.
94 points, jamessuckling.com, August 2018
It drips with pears, tinned. It’s fleshed with peaches, white. It takes cuts from grapefruit and lemon, and rubs creamy/spicy oak so far in that you can barely notice anything other than its texture. It’s a succulent chardonnay, exquisitely well formed, long enough and tasty enough. In short, it’s in the zone.
93 points, Campbell Mattinson (November 2018)
Pale colour; nutty, almond, almost marzipan, the palate high-acid, crisp and tangy, nervy even. A real cool-year wine. More towards the Chablis end of the style spectrum. Will be long-lived. It's difficult to read now and will probably be worth more points in a year or so.
93 points, Huon Hooke (July 2018)
Biscuity, wheaty aromas, possibly oak derived, lead into a searingly acidic palate, which is almost painful without food. Definitely a high-acid, cool-climate, non-malo style of chardonnay. There is refined, delicious grapefruity flavour throughout the palate. It would benefit from food, and/or time.
93 points, Huon Hooke (October 2018)
The Mornington Peninsula is located approximately one hour south of Melbourne. A cool maritime climate,the region is virtually frost free, but is susceptible to high winds. Rainfall is moderate, throughout winter and the growing season. Most of the vineyards are located between just above sea level and 200 metres. Soils range from weathered volcanic soils to sandy loams and friable well-drained clays. Mornington Peninsula is best known for making elegant cool climate Chardonnay, Pinot Gris and sublime Pinot Noir.
The Kirby family set up Yabby Lake in 1992, however, it wasn’t until 1998, that they located and planted their first vineyard site in the sub-region of Moorooduc, Mornington Peninsula. Under the winemaking helm of Tom Carson, Yabby Lake has built an enviable reputation for crafting impeccably balanced premium wines highly expressive of variety and site. Alongside the Yabby Lake estate label, several other ranges are produced including Heathcote Estate, and Yabby Lake’s early drinking second label Red Claw.
Red Claw is the highly-regarded ‘second-label’ of Yabby Lake. Its primary focus is the Mornington Peninsula, where Yabby Lake has 50 hectares of estate vineyards at Moorooduc. Red Claw makes ‘fresh, expressive wines from our own vineyards’ and strives for a quality image, but without complications. ‘For all our style’, they say, ‘there’s a whole lot of substance to back it up’. Red Claw’s Peninsula-sourced range comprises Chardonnay, Pinot Gris, Sauvignon Blanc and Pinot Noir. Red Claw Shiraz comes from Heathcote, where Heathcote Estate is part of the group.