2023 Chardonnay, Irrewarra

• Style: Mineral-bright, cool-climate Chardonnay
• Taste: Lemon zest, grapefruit, stone fruit with salty minerality
• Food: Buttered fish, creamy pasta, soft cheeses, shellfish
• Occasion: Date night, gifting, food-focused dining
• Serve: Now or age 3–5 years; 13% ABV, chill to 10–12°C

In the Glass — Tasting Notes

Lemon zest and lime oil meet grapefruit and stone fruit on the nose, with a distinctive salty minerality running through the palate. Oak is woven seamlessly into the texture, delivering refinement rather than oakiness. At 13% ABV with just 1.6g/L residual sugar, this is a wine built for food and conversation—Chardonnay that sings rather than shouts.

The Winery — Irrewarra

Nick Farr, celebrated for his work at By Farr, established this three-hectare vineyard in 2001 near the small Western Victorian town of Irrewarra (an Aboriginal term meaning 'long spear throw'). Situated 150 kilometres west of Melbourne, the site benefits from moist clay loams and annual rainfall of 885mm, which keep fruit cool and profiles mineral. The 2023 vintage tested the vineyard through four consecutive wet winters and springs; summer's long, warm days then extended ripening, yielding the fine-boned precision you taste here. Hand-picked fruit was whole-bunch pressed, fermented naturally in French oak (one-third new) over four weeks, and evolved through malolactic conversion—architecture built for depth and age-ability.

At Your Table — Food Pairing & Serving

Serve this with buttered seafood, creamy pasta dishes, or the softer end of the cheese board. Its vibrant acidity and mineral backbone make it vegan-friendly and an ideal match for poultry, white fish, oily fish, and risotto. Whether you're exploring the best of cool-climate Chardonnay or seeking exceptional examples of Whites with Oak from Australia, this wine stands confidently alongside our finest curated selections. Drink now or hold for three to five years; the acidity will carry it gracefully through the cellar.