This is a heavily worked, ambitious chardonnay, needing time to gel. In the meantime, nectarine and white peach aromas curl their way around vanillin oak pillars, melding with the lees work to finish pronouncedly tangy, pungent and toasty. Nutty at the core, with a kernel of vanilla pod creaminess. This will age well in a buxom, California-esque sort of way.
93 points, Ned Goodwin (January 2018)
Located in the foothills of the Victorian Alps, Beechworth is a small cool climate region with high continentality. The vineyards enjoy a large number of sunshine hours and are generally planted at altitudes of 400m. A variety of soil types are found with the two dominant ones being ancient sandstone gravel and clay and granitic loams over decomposed gravels and clays. While north or north-easterly slopes are generally favoured, the best sites are located away from higher altitude, cold-air drainage channels, with the risk of frost high in both spring and autumn. Restricted water availability means most vineyards are dry-grown. A region of small boutique producers, Beechworth is best known for premium Chardonnay, Shiraz and Pinot Noir, although plantings of Italian varieties including Sangiovese and Nebbiolo also show great promise.