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2010 Heytesbury Chardonnay

A barrel selection of the very best Chardonnay parcels from the vintage. It was fermented entirely with wild yeasts and matured in French oak barriques with battonage for nine months. Our style of Chardonnay has developed significantly over recent years with complex vineyard character coming from less clarified juice and natural yeast.


Tasting Notes
Colour Brilliant, bright straw with a faint green edge Nose A dramatic and powerful nose that is constantly evolving in the glass. Amongst the descriptors are sublime fragrant citron and baby pineapple,while wild notes of lamb's fat and struck flint provide a beguiling complexity that lift the floral and spice fruit perfume and frame a stunning Heytesbury Chardonnay nose. Palate Super fine, textured and succulent with impeccable balance and poise driven by seamless natural acidity. Juicy white nectarine and preserved lemon puree form a strong fruit core which is embellished with flavours of spicy oak, lanolin and flint. Exhibits that wonderful and rare quality; power with restraint.
Winemaker Notes
Winemaker's notes Small batches were selected from the finest sections of our best vineyards and clones. Each batch was very gently pressed and the juice then transferred to barriques with the inclusion of some solids to achieve more intense ferment characters and palate weight. Each batch was fermented 'wild' with no yeast addition and was stirred throughout the nine months of maturation, allowing the yeast lees to impart further complexity, texture and palate weight to the wine. With bright, natural acidity a priority, no malolactic fermentation was encouraged, though a small amount occured in 2010.
Production Notes
Varietals: 100% Chardonnay
Alcohol %
Cellaring Potential:
Drinking beautifully now, will reward cellaring over the next 3-5 years.
Harvest Date
February / March 2010
100% French oak, 9 months (71% new, 29% 1-2 year old)
Residual Sugar:
Residual Sugar
Bottling Date
February 2011
Vintage Notes

Vintage Description

Moderate spring conditions in 2009 allowed for better flowering and fruit set than experienced in the previous two years. Consistent warmth through January/February ensured ideal ripening conditions.

2010 Heytesbury Chardonnay
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  • 97 Points


    A wine that has come to represent the pinnacle in Australian chardonnay in a modern, powerful and complex style, this oozes tension. The nose is flinty and intense, delivering citrus and fresh-cut white peach aromas plus struck match, grilled nuts and lemon curd. A palate of genuine intensity, the powerfully rich fruit with deep and dense texture is cut perfectly by piercing acidity; flavors run through citrus and stone fruits with stylish grilled nuts and gently spiced woody nuances. Rarely do you find a chardonnay that marries complexity and purity this well. Drink now.

  • 17.5

    Jancis Robinson.com

    70% new oak. 'We hit our straps' with this vintage, says winemaker Virginia Willcock. (I had to look up that Australian phrase, though could guess it means 'reaching full potential'.) They were confident about whole-bunch pressing straight to barrel, higher solids. Gingin clone usually has higher skin to juice ratio because of the number of smaller berries. This wine won almost every trophy in Australia and changed the way people saw Vasse Felix as a Chardonnay producer. 1997 was the first vintage of Heytesbury Chardonnay. Subtle, smoky, almost oily nose. Underlying citrus but the fruit is in the background. Subtle and savoury and extremely long. Drink 2014-2025