Product Description: A full-throttle Chardonnay with cool-climate finesse—Ribbon Vale finds its stride in 2024. Now in its fourth release, the 2024 Moss Wood Ribbon Vale Chardonnay is a benchmark expression of Wilyabrup terroir. Sourced from a higher-altitude vineyard in one of Margaret River’s driest, warmest growing seasons in decades, this single-vineyard wine captures richness and clarity in equal measure. The grapes were hand-picked early—nearly a month ahead of average—but delivered pristine, flavour-packed fruit with natural acidity and structure. Fermented in stainless steel then transferred to French oak barriques (47% new) for malolactic fermentation and nine months’ maturation, this is a Chardonnay built on balance. Bright citrus and peach are layered with white florals, toasted pastry, almond and honeyed spice. Creamy in texture but always guided by mineral drive and energetic acidity, it’s a wine that’s both immediately generous and built for evolution. Drink now for its lemon curd plushness and textural lift, or cellar for up to 20 years as it develops toast, caramel and nutty depth. Tasting Notes NOSE – Bright and layered White peach, preserved lemon and jasmine, backed by vanilla, pastry, and a hint of ginger. PALATE – Creamy and driven Honeydew, apricot and cashew wrapped in nougat, with crème caramel and crisp citrus tension. FINISH – Long and mineral Textured and persistent with toasty oak, white spice and saline lift. Reviews & Accolades There are some very impressive chardonnay releases coming out of Margaret River right now – and this is up there with best of them. There is plenty happening on the palate of this single-vineyard release, but it also has a touch of the supermodel about it; shiny without a hair out of place. From a very fine vintage this has seen aging on lees to add complexity, but it retains all the elements of a classic cooler-climate chardonnay: citrus flavours to the fore. It's full flavoured but effortlessly elegant and decidedly delicious. Pair with pork or poultry dishes. – Winsor Dobbin, Wine of the Week Ripening took place over a slightly shorter period than this region usually sees. Yields were down but quality was up. This is the fourth vintage of the Ribbon Vale Chardy and it has established itself as a fine addition to the range. The wine saw nine months maturation in French oak barriques, 47% of which was new. A deep gold colour here, this is big, bold and rich. A Chardy chockers with flavour. What is exciting is that we are already seeing the early emergence of complexity. The nose exhibits notes of white peaches, citrus, a hint of the tropicals, hazelnuts, ginger, lemongrass, spices and very good oak integration. There is a creamy texture with juicy acidity and superb length. This has at least six to eight years of providing pleasure ahead of it and it will certainly improve further over that period, although the team see it as ageing for a number of years more than that. – Ken Gargett, Wine Pilot, 94 Points Pale colour. Intense lemon curd, grapefruit, tropical fruit aromas with ginger/ hint vanilla notes. Generous and creamy with ample lemon glacé, grapefruit, rock melon flavours, fine slinky touch grippy textures, marvellous viscosity and underlying roasted almond, vanilla notes. Finishes bittersweet and minerally. Lovely regional presence and vinosity. Brilliant wine. – Andrew Caillard, The Vintage Journal, 96 Points The warmer vintage is certainly reflected immediately in the bright golden colour. This is a rich and textured chardonnay from the Ribbon Vale vineyard. Honeycomb and light cereal characters emerge on the nose and palate. There’s an underlying savouriness that sustains through to the very long finish. Beautifully balanced with a crisp acidity controlling the finish. The higher altitude vineyard contributes to more of the lively citrus, white peach, and grapefruit nuances. – Ray Jordan, Wine Pilot, 94 Points Moss Wood Ribbon Vale (RV) Chardonnay is one of 2 single vineyard Chardonnays from Wilyabrup released by the Domain. The RV vineyard is higher altitude and cooler than Moss Wood Vineyard, typically resulting in a higher acid style. 2024 was a warm, dry vintage with grapes picked in mid February, 1 month earlier than average. Grapes are handpicked and sorted, fermented in steel and oak. It’s a complex wine undergoing malolactic fermentation and ageing in 47% new French oak. RV 2024 is a full-bodied Chardonnay with white and yellow peach flavors. It’s early days for wine of this quality but its balance is already clear – fruit, integrated with high quality oak and a great acid line driving everything along. – Fergal Gleeson, Great Wine Blog Finer Details Style: White Wine Varietal: Chardonnay Country: Australia Region: Margaret River, Western Australia Vintage: 2024 Bottle Size: 750ml ABV: 14% Closure: Screw Cap

Penfolds Max's Shiraz is a tribute to former Chief Winemaker, Max Schubert, a legend in Penfolds history. His constant pursuit of excellence paved the way for those who followed in his footsteps, growing the brand's status and heritage in the process. Fruit-driven and generous in flavour, this fine red has a contemporary, persistent palate with subtle tannins leading to a soft, oak finish.

Penfolds Maxs Cabernet Sauvignon is a regional blend that gives the wine a fuller more intense mouthfeel. It has rich blackcurrant and toffee-apple like aromas on the nose, followed by dense savoury varietal fruits on the palate. Tannins are firm with subtle oaks leading to a long finish.

Showing lean, minerally nose with fruit and integrated French oak but almost dominated by the soil characteristics and vintage freshness. The palate is so fine but with great fruit flavor and structure. The firm acidity is focused and long. As textured a that has been produced from the By Farr Rising vineyard. Superb aftertaste.

Beautiful glowing ruby. Fine earthy nose. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish Hearty stew, wild game, roasted red meats and cheeses. The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/jim-barry-single-vineyard-the-farm-cabernet-sauvignon-2021.pdf

Fire Gully wines are produced by the team at Pierro. Pierro was the original high-density vineyard planting in Margaret River and also one of the first in Australia. Vine density ranges from 4,000 to 5,500 vines per hectare, compared to a conventional Australian vineyard of 1,900 per hectare. This was to make the vines more competitive, balance their fruit yield and promote flavour intensity. The soils are moderately deep laterite gravel with interspersed granite, over ancient base rock with friable pink clay merging into a shattered rock layer. These granite soils are some of the most open, warm and well drained of our viticultural soils, allowing great root penetration and exploration. Pierro wine is a wonderfully complex balance of sensual and fascinating elements. In a world where mediocrity can become a pervasive norm, the wines of Pierro are a shining exception. The Fire Gully Farm & Vineyard is located in the heart of Willyabrup, Margaret River. Thanks to old vines, ancient gravelly loam soils, vine age, regenerative farming practices and coastal influence, the site is truly unique and creates wines that are a reflection of site and place,. Owned, produced and tended to by the team at Pierro Margaret River Vineyards. The property was named Fire Gully after two large bush fires, in 1952 and 1970, ravaged the gully in the centre of the block. The Fire Gully vineyard is well-hidden from the road with a long, narrow strip flowing back to the main paddocks: so it's pretty much unknown. It is one of the Willyabrup region's most attractive and spectacular vineyards with views from the higher blocks looking over the dam, vineyards and natural bushland. Fire Gully is adjacent to Moss Wood and a kilometre from Pierro Vineyards. It is influenced by the brook system that runs through the property and out to the coast four kilometres away. The sea breeze drifts up the brook to the vineyard moderating the summer temperatures. All of the grapes are hand picked at sunrise and taken in small buckets to the Pierro winery. From here, the team at Pierro craft the wines under the guidance of Dr. Peterkin, The wines are hand made and blended in small batches .The Fire Gully wines express the very essence of Margaret River regionality and quality and are recognised for consistent excellence with each passing vintage. This is the wine that the winemakers at Pierro drink on their day off. They have seen the hand-picked grapes, gently cold pressed and put into mature oak for 10 months to give the wine complexity yet elegant simplicity. They know the care that has been taken in the winery and understand the exceptional value that's contained within the glass. Thirty years of Chardonnay wine making experience has gone into this bottle. Act like a winemaker and have a bottle of this on your day off.